Coconut Cupcakes with Chocolate & Coconut Frosting

Nutrition Information

Calories: 549.9kcal
Carbohydrates: 60g
Fat: 33.4g
Proteins: 5.2g

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”



  • ¾ cup butter, softened to room temperature
  • 1 ¼ cups granulated sugar
  • 3 eggs
  • 2 ¼ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup Fiesta Coconut Cream
  • ½ cup Fiesta Desiccated Coconut Shreds



  • ½ cup butter, softened to room temperature
  • 1 cup cream cheese
  • ¼ cup toasted Fiesta Desiccated Coconut Shreds
  • ¼ cup cocoa powder
  • 1 ½ cups icing sugar




  1. Preheat the oven to 350°F (177°C) and line a cupcake tin with paper cups.
  2. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
  3. Slowly add in the eggs one at a time, scraping down the sides of the bowl after each addition.
  4. In a separate bowl, sift together the flour, salt, and baking powder.
  5. Alternately add the dry ingredients and the Fiesta Coconut Cream into the butter mixture, taking care not to over-mix.
  6. Fold in the Fiesta Desiccated Coconut Shreds.
  7. Scoop the batter into the prepared cupcake tins and bake for 15-20 minutes or until a skewer inserted comes out clean.
  8. Transfer the cupcakes to a wire rack and let them cool completely.



  1. Cream together the cream cheese and butter until light and fluffy.
  2. Add in the icing sugar and cocoa powder and mix until well incorporated.
  3. Fold in the toasted Fiesta Desiccated Coconut Shreds.
  4. Transfer to a piping bag and frost the cupcakes.
  5. Top with additional toasted Fiesta Desiccated Coconut Shreds, as desired.