When I think about these frosted coconut cupcakes, I’m instantly reminded of lazy summer afternoons in my grandma’s backyard.
She’d crack open a fresh coconut while we watched in awe, and that first taste of creamy, natural sweetness always stuck with me.
These cupcakes capture that moment for me—simple, fresh, and naturally satisfying.
And the best part?
They’re gluten-free but don’t feel like a compromise.
Let’s dive in!
Tips and Variations
- Substitutions:
- Swap the coconut milk with almond milk if you prefer a lighter flavor.
- Use vegan butter to make the frosting dairy-free.
- Flavor Boosts:
- Add a splash of almond extract for a nuttier profile.
- Fold in ½ cup of mini chocolate chips into the batter for a coconut-chocolate combo.
- Presentation:
Toast the shredded coconut for a golden garnish that adds crunch and color. Arrange the cupcakes on a white platter with tropical flowers for a party-ready vibe.

Frosted Gluten-Free Coconut Cupcakes
- Total Time: 45 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Sweet, fluffy coconut cupcakes topped with a luscious coconut frosting. Perfect for anyone who loves a tropical twist on classic cupcakes!
Ingredients
For the Cupcakes:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened shredded coconut
- ½ cup coconut oil, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup full-fat coconut milk
For the Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tbsp coconut milk
- 1 tsp pure vanilla extract
- ½ cup sweetened shredded coconut (for garnish)
Instructions
- Preheat and Prep:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. - Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and unsweetened shredded coconut. - Wet Ingredients:
In a separate bowl, beat together the melted coconut oil and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine and Mix:
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. - Fill and Bake:
Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack. - Make the Frosting:
Beat the softened butter in a bowl until creamy. Gradually add the powdered sugar, alternating with the coconut milk. Mix in the vanilla extract. Beat until fluffy. - Frost and Garnish:
Once the cupcakes are completely cool, frost them generously. Sprinkle with sweetened shredded coconut for that extra tropical flair.
Notes
- Ensure all ingredients are gluten-free certified.
- Use fresh coconut if possible for the most authentic flavor.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American (with tropical vibes
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg