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Easter Egg Coconut Cupcakes Recipe for Spring Baking

Easter Egg Coconut Cupcakes

Tender coconut cupcakes are topped with fluffy coconut buttercream, shredded coconut, pastel sprinkles, and chocolate Easter eggs. This recipe makes 12 festive cupcakes for spring celebrations.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Pure vanilla extract
  • 1/2 teaspoon Coconut extract, optional
  • 1/2 cup (120 ml) Canned, unsweetened coconut milk, well stirred
  • 1/2 cup (40–45 g) Sweetened shredded coconut
Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 2 1/2 cups (300 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Coconut extract, optional
  • 2–3 tablespoons Coconut milk or heavy cream
  • 1 pinch Salt
Decoration
  • 1–1 1/2 cups Sweetened shredded coconut
  • 12 eggs Small chocolate Easter eggs, mini crème eggs, or candy-coated chocolate eggs
  • As desired Pastel sprinkles

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking powder, baking soda, and fine salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla and optional coconut extract.
  5. Add the dry ingredients in two or three additions, alternating with the coconut milk. Mix only until combined, then fold in the shredded coconut.
  6. Divide the batter evenly among the liners, filling each about two-thirds full.
  7. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick comes out clean or with a few moist crumbs.
  8. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  9. Beat the butter for the frosting until smooth. Gradually add the confectioners’ sugar, then mix in the extracts, salt, and enough coconut milk or cream for a spreadable texture. Beat for 2–3 minutes until fluffy.
  10. Frost the cooled cupcakes, press shredded coconut onto the frosting, and place one Easter egg on each cupcake. Finish with pastel sprinkles if desired.

Notes

Use room-temperature butter, eggs, and coconut milk for an even batter and lighter crumb. Stir or shake canned coconut milk thoroughly before measuring. Do not overmix after adding flour. Decorate only after the cupcakes are completely cool. For stronger coconut flavor, lightly toast the decorative coconut and cool it completely before using.