Coconut Cream Cupcakes with Whipped Cream Frosting

My latest Amycakes Bakery recipe features tender, moist and buttery coconut cupcakes that are made even more decadent by a rich cream of coconut glaze.


– All-Purpose Flour – Baking Powder – Baking Soda – Salt – Instant Clearjel

Step-by-step instructions!

Follow our easy instructions for success!

"I just made these coconut cream cupcakes from Amy Cakes for guests this weekend and they are AMAZING! They look just like the photo & taste fabulous." - Karen S.

Preheat oven to 335 degrees. Fill cupcake tins with 17 cupcake liners.


Using a sifter or fine mesh strainer, sift the dry ingredients into a large bowl. Whisk the sifted ingredients until well blended.


Combine wet ingredients in a separate large bowl and whisk until smooth and well-blended.


Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking.


Pour wet ingredients into dry ingredients and whisk until incorporated. Pour melted salted butter over batter and whisk until smooth and shiny.


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