Toasted Coconut Cupcakes

Dairy free coconut cupcakes topped with toasted coconut and colorful candy eggs are displayed on a blue and white patterned plate, resembling Easter nests, on a wooden table.

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These dairy free toasted coconut cupcakes have a tender crumb packed with nutty coconut flavor, topped with creamy coconut frosting, toasted coconut flakes, and speckled jelly beans for an adorable bird's nest look. They're perfect for spring and Easter!

Prep Time15

Cook Time30

Total Time45

Course: cake, Dessert, Desserts

Keyword: bird's nest cupcakes, coconut cupcakes, dairy free cupcakes, Easter cupcakes, jelly bean cupcakes, spring cupcakes, toasted coconut cupcakes

Servings: cupcakes

Calories: 394kcal

Ingredients

For the toasted coconut:

1 cup sweetened coconut flakes divided

For the cupcakes:

1 1/4 cups all-purpose flour 150g
1 1/2 teaspoons baking powder
1/4 cup dairy free butter room temperature
3/4 cup sugar 150g
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 large eggs room temperature
3/4 cup full-fat canned coconut milk
1/2 cup toasted sweetened coconut flakes about 45-50g

For the frosting:

1/2 cup dairy free butter room temperature
2 tablespoons full-fat canned coconut milk
1/2 teaspoon coconut extract
2-3 cups powdered sugar 240-360g

For decorating:

1/2 cup toasted sweetened coconut flakes about 45-50g
36 speckled jelly beans 3 per cupcake

Instructions

Toast the coconut. Preheat the oven to 325°F and spread 1 cup of sweetened coconut flakes in an even layer on a rimmed baking sheet. Toast for 5–8 minutes, stirring every 2 minutes, until the flakes are golden brown. Watch closely — they can burn quickly. Remove from the oven and let cool completely. Set aside 1/2 cup for the batter and 1/2 cup for topping.
Mise en place. Increase the oven temperature to 350°F and line a 12-cup muffin pan with cupcake liners. Then, measure out your ingredients before you begin.
Make the batter. In a medium bowl, whisk together the flour and baking powder. Set aside.
In a large bowl with an electric mixer, cream the dairy free butter and sugar together at a medium speed until light and fluffy, about 2 minutes.
Mix in the vanilla and coconut extract. Then, add the eggs, one at a time, beating until fully incorporated before adding the next.
Next, add half the flour mixture, and beat at a low speed until combined. Then, mix in half the coconut milk and mix until smooth. Then, repeat with the remaining flour and coconut milk, scraping down the sides of the bowl, as needed.
Then, mix in 1/2 cup toasted coconut flakes until evenly distributed in the batter.
Bake the cupcakes. Scoop the batter into the prepared cupcake liners, filling each about 2/3 full (about 3 tablespoons each).
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Make the frosting. In a large bowl with an electric mixer, beat the dairy free butter, coconut milk, and coconut extract at a medium speed until smooth.
Add 1 cup of powdered sugar and mix until fully combined. Then, add the next cup and mix until combined.
If needed, add more powdered sugar, about 1/2 cup at a time, until the frosting is thick but spreadable.
Frost and decorate. Working one cupcake at a time, spread or pipe a generous amount of frosting on each cupcake. Immediately press the toasted coconut flakes on top and top with 2–3 speckled jelly beans in the center to create a bird's nest look. Repeat with remaining cupcakes.

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