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coconut cupcakes surrounded by more cupcakes and green leaves

Coconut Cloud Cupcakes

Super fluffy gluten free coconut cupcakes! Topped with the best coconut butter cream frosting and more shredded coconut to top!
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Course: Dessert
Cuisine: American
Keyword: coconut
Servings: 9 cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Calories: 183kcal

Ingredients

  • ¼ cup room temperature butter
  • ¾ cup sugar, divided
  • ½ tsp coconut extract
  • ½ tsp vanilla extract
  • 1 ¼ cup gluten free or cake flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 2 egg whites

Coconut Buttercream

  • 2 sticks very soft butter
  • 2 cups powdered sugar
  • 2 tsp coconut extract
  • pinch salt
  • ½ tsp vanilla extract

Instructions

Coconut Buttercream Frosting

  • In the bowl of an electric mixer, add 1 cup (2 sticks) of really soft butter. Whip with the paddle attachment on medium speed until smooth and almost white in color, about 2 minutes.
  • Add about ½ cup of powdered sugar to the mixing bowl. Mix on low until the sugar is combined into the butter. Add another ½ cup and mix again, continuing until all the powdered sugar is incorporated into the butter.
  • Add 2 tsp of coconut extract and ½ tsp vanilla extract. Mix to combine. Then scrape down the sides of the bowl.
  • Whip on medium-high speed until very light, fluffy, and white in color.
  • Spoon into a medium bowl and set aside. For best results, keep the buttercream in the fridge for freshness if you have extra!

Coconut Cupcake Batter

  • In a large bowl, or mixing bowl, add the room temperature ¼ cup butter and ⅓ cup sugar (half of the sugar). Cream both together until combined.
  • Add ½ tsp coconut extract and ½ tsp vanilla extract and mix until combined.
  • In a medium bowl, add 1 ¼ cup gluten free flour or cake flour, 2 tsp baking powder, and ¼ tsp salt. Add ⅓ of the dry ingredients and whisk them into the butter mixture. It will be pretty lumpy. This recipe can be made with either gluten free 1:1 ratio flour or cake flour is what my mom always used!
  • Then add ½ of the milk and whisk in to combine. Repeat with another ⅓ of the flour mixture followed by the milk until both are gone.
  • In a separate bowl, with a hand mixer or stand mixing bowl, whip 2 egg whites on medium speed until frothy. Very slowly sprinkle in the other half of the ⅓ cup of sugar while the eggs are whipping. When all the sugar has been added, turn the mixer on medium high and whip until medium peaks form.
  • Add the meringue to the bowl of the wet ingredients batter and fold to combine.
  • Line a muffin or cupcake tin with cupcake liners. Divide batter into each liner, filling them about ¾ full.
  • Place the tin on the middle rack of the oven and bake at 350 for 20-22 minutes, or until the top springs back when touched.
  • Remove the cupcakes from the oven and allow to cool completely on a wire rack.
  • Fill a piping bag with the coconut buttercream frosting. Pipe with desired tip on top of each coconut cupcake. Sprinkle with extra coconut shreds on top of the frosting.
Nutrition Facts
Coconut Cloud Cupcakes
Amount Per Serving (1 g)
Calories 183 Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Saturated Fat 3.4g21%
Cholesterol 15mg5%
Sodium 82mg4%
Carbohydrates 31.2g10%
Fiber 0.5g2%
Sugar 17.4g19%
Protein 3.1g6%
* Percent Daily Values are based on a 2000 calorie diet.