Mary Berry Coconut Cupcakes Recipe

These coconut cupcakes are light, tender, and gently sweet, with a soft crumb and a lovely coconut flavour that tastes both classic and a little special. They’re finished with a smooth coconut buttercream and a snowy sprinkle of toasted coconut for a pretty, bakery-style look. The method is straightforward and beginner-friendly, using simple mixing and a short bake time. Plan on about 1 hour and 15 minutes total, including cooling and decorating.

Ingredients

For the coconut cupcakes

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour
1 tsp baking powder
30g desiccated coconut
1/4 tsp fine salt
3 tbsp coconut milk (or whole milk)
1 tsp vanilla extract
1/2 tsp coconut extract (optional, for a stronger coconut flavour)

For the coconut buttercream

150g unsalted butter, softened
300g icing sugar, sifted
2 to 3 tbsp coconut milk
1 tsp vanilla extract
Pinch of salt

To finish

40g desiccated coconut, lightly toasted and cooled
Extra desiccated coconut (optional, for a fuller topping)

How to Make Coconut Cupcakes

Oven preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cupcakes bake evenly and colour nicely.
Line the tin: Line a 12-hole muffin tin with paper cupcake cases. This helps the cupcakes lift out cleanly and keeps the sides neat.

Mixing the batter

Add everything to a bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, desiccated coconut, salt, coconut milk, vanilla, and coconut extract (if using) into a large mixing bowl.
Beat until smooth: Beat with an electric mixer for about 1 to 2 minutes, just until pale, smooth, and fully combined. Stop as soon as you no longer see streaks of flour to keep the crumb soft.
Portion the mixture: Divide the batter evenly between the cases, filling each about two-thirds full. An ice cream scoop makes this quick and tidy.

Baking

Bake: Bake for 16 to 20 minutes, until the tops are lightly golden and spring back when gently pressed.
Check they’re done: Insert a skewer into the centre of a cupcake. It should come out clean, with no wet batter.

Cooling

Cool briefly in the tin: Let the cupcakes sit in the tin for 5 minutes so they firm up and are easier to move.
Cool completely: Transfer to a wire rack and cool fully before decorating. Warm cupcakes will melt the buttercream.

Assembling and decorating

Make the buttercream: Beat the butter for 1 minute until creamy. Add the icing sugar in stages, beating well each time, then add 2 tbsp coconut milk, vanilla, and a pinch of salt. Beat for another 1 to 2 minutes until light and fluffy. Add a little more coconut milk only if needed for piping or spreading.
Decorate: Pipe or spread the buttercream onto the cooled cupcakes.
Finish with coconut: Sprinkle over the cooled toasted coconut (and a little extra untoasted coconut if you like a thicker “snowy” look).

Tips

Why did my cupcakes turn out dense?

Overmixing is the usual culprit. Beat only until the batter is smooth and combined. Also make sure your butter is properly softened, and your oven is fully preheated before baking.

How do I get a stronger coconut flavour?

Use coconut extract (it’s more concentrated than vanilla) and stick to coconut milk in both the batter and buttercream. Toasting the coconut for the topping also boosts the aroma and flavour.

Why is my buttercream too soft to pipe?

Soft butter, warm kitchens, or too much coconut milk can make it loose. Add a few tablespoons of sifted icing sugar to firm it up, or chill the bowl for 10 minutes, then beat again.

How do I toast coconut without burning it?

Use a dry frying pan over low heat, stirring constantly. It goes from pale to golden quickly, so stay with it. Tip it onto a plate to cool straight away.

Serving Suggestions

Serve with fresh berries and a pot of tea for an easy afternoon treat.
Add a spoonful of raspberry jam under the buttercream for a coconut and berry twist.
Pair with coffee and a little extra toasted coconut on the side for sprinkling.
For parties, top each cupcake with a single raspberry or a small piece of pineapple.

Storage

Room temperature

Store in an airtight container in a cool spot for up to 2 days. If your kitchen runs warm, refrigerate instead to keep the buttercream stable.

Refrigerator

Keep in an airtight container for up to 4 days. Let cupcakes sit at room temperature for 20 to 30 minutes before serving so the sponge softens and the buttercream becomes creamy again.

Freezing

For best results, freeze the cupcakes unfrosted. Wrap well and freeze for up to 2 months. Thaw at room temperature, then decorate fresh. Frosted cupcakes can be frozen for up to 1 month, but the buttercream may lose a little of its fluffy texture after thawing.

Nutrition

Calories: 380 kcal
Carbohydrates: 47g
Protein: 3g
Fat: 20g
Saturated fat: 13g
Sodium: 160mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.

FAQs

Can I make these coconut cupcakes without coconut extract?

Yes. They still taste beautifully coconutty from the desiccated coconut and coconut milk. The extract simply boosts the flavour, so it’s optional rather than essential.

Can I use plain flour instead of self-raising flour?

You can. Replace the self-raising flour with 175g plain flour and increase the baking powder to 2 tsp. Sift them together for an even rise.

How do I stop the cupcakes from sticking to the cases?

Let them cool fully before peeling the cases away, and use good-quality paper cases. Overly damp cupcakes can stick, so measure the coconut milk carefully and avoid underbaking.

Can I make the buttercream ahead of time?

Yes. Make it up to 3 days ahead and keep it covered in the fridge. Bring back to room temperature and beat again for 1 to 2 minutes to restore a light, fluffy texture before piping.

Can I add a filling to these cupcakes?

Absolutely. Once cooled, core the centre of each cupcake and add 1 to 2 tsp of raspberry jam, pineapple curd, or lemon curd, then replace the little cake plug and frost as usual.