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    Home » Recipes » Desserts & Treats

    Coconut Olive Oil Cupcakes

    Published: Apr 17, 2019 · Updated: Jul 7, 2020 by Mindy Boyd

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    Coconut Olive Oil Cupcakes – A dense and moist cupcake topped with a coconut milk buttercream and flaked coconut. A delicious sweet treat!

    We took a regular white cake recipe and modified it into these yummy Coconut Olive Oil Cupcakes. The cupcake itself isn’t overly sweet, so we added a delightful buttercream made with coconut milk. And then we topped the frosting with shredded coconut for an extra special treat!

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Ingredients for Coconut Olive Oil Cupcakes:

    2 cups flour

    2 teaspoons baking powder

    1/3 teaspoon salt

    3/4 cup sugar

    3/4 cup olive oil

    3 eggs

    2 teaspoons vanilla

    1 cup coconut milk

    1 cup shredded sweetened coconut

     

    Ingredients for the Coconut Buttercream:

    2 1/2 cups powdered sugar, sifted

    3/4 cup butter, softened

    2-3 tablespoons coconut milk

    pinch of salt

    shredded sweetened coconut for topping

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Instructions for the cake:

    Preheat oven to 350°. Line muffin tin with paper liners.

    In a medium bowl combine the flour, baking powder and salt with a whisk; set aside.

    Beat sugar and olive oil in a large bowl with an electic mixer until fluffy, add eggs and vanilla and beat until combined. Add a third of the flour, add half of the coconut milk, add another third of the flour, the rest of the coconut milk and then the rest of the flour, mixing well between each addition.

    Divide into 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

    Remove from muffin pans and cool completely before frosting.

     

    Instructions for the frosting:

    Place butter into a large bowl, sift powdered sugar into the same bowl, add a pinch of salt and 2 or 3 tablespoons of coconut milk until the frosting is a spreadable consistency.

    Place some shredded sweetened coconut into a shallow dish and dip the top of each cupcake in it, turning to get an even amount of coconut on each cupcake.

    I usually my KitchenAid stand mixer with the whisk attachment. But don’t worry if you don’t have a stand mixer or even a hand-held mixer. You can still make frosting, that’s the way I did it for several years when I was a young newlywed.

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    These cupcakes are delicious with or without frosting. It’s true! I happen to like cake a little better without frosting than with it. In fact, my favorite way to eat cake is in a bowl with a couple of scoops of ice cream on top.

    My husband, on the other hand, really loves the frosting. So sometimes we frost his with the frosting a little taller and then we leave some unfrosted for me.

    If I am making a cake then I will frost the whole thing. I do like frosting on cake, but it isn’t a necessity for me.

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Another great thing about these cupcakes are they aren’t greasy at all. You know how sometimes when you make cupcakes the bottom is all greasy? Well not these! Healthier fat that isn’t too greasy is nice.

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .

    Coconut Olive Oil Cupcakes

    Mindy Boyd
    Coconut Olive Oil Cupcakes are moist and dense. We have replaced the vegetable oil with olive oil and the water with coconut milk for a tasty treat. .
    5 from 3 votes
    Print Recipe Facebook Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 cupcakes

    Ingredients
      

    For the cupcakes

    • 2 cups flour
    • 2 teaspoons baking powder
    • 1/3 teaspoon salt
    • 3/4 cup sugar
    • 3/4 cup olive oil
    • 3 eggs
    • 2 teaspoons vanilla
    • 1 cup coconut milk
    • 1 cup shredded sweetened coconut

    For the frosting

    • 2 1/2 cups powdered sugar sifted
    • 3/4 cup butter softened
    • 2-3 tablespoons coconut milk
    • pinch of salt
    • shredded sweetened coconut for topping
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    Instructions
     

    For the cake

    • Preheat oven to 350°. Line muffin tin with paper liners.
    • In a medium bowl combine the flour, baking powder and salt with a whisk; set aside.
    • Beat sugar and olive oil in a large bowl with an electic mixer until fluffy, add eggs and vanilla and beat until combined. Add a third of the flour, add half of the coconut milk, add another third of the flour, the rest of the coconut milk and then the rest of the flour, mixing well between each addition. 
    • Divide into 24 muffin cups and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from muffin pans and cool completely before frosting.

    For the frosting

    • Place butter into a large bowl, sift powdered sugar into the same bowl, add a pinch of salt and 2 or 3 tablespoons of coconut milk until the frosting is a spreadable consistency. 
    • Place some shredded sweetened coconut into a shallow dish and dip the top of each cupcake in it, turning to get an even amount of coconut on each cupcake.

    Notes

    Nutritional information is approximate.

    Nutrition Facts

    Calories: 267kcal | Carbohydrates: 26g | Protein: 2g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 125mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
    Keyword vanilla cupcake
    Tried this recipe?Mention @mindyscookingobsession or tag #mindyscookingobsession!

    Frosting recipe adapted from Baked By An Introvert.

     

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    Some other yummy desserts you might like:

     

    Peanut Butter Chocolate Chip Cupcakes

    Peanut Butter Chocolate Chip Cupcakes: Made from scratch, super easy and quick. Adapted from Martha Stewart and topped with Dark Chocolate Frosting.

     

     

    Strawberry Cheesecake Cupcakes

    Strawberry Cheesecake Cupcakes transform a boxed white cake mix into a delicious treat with premade cheesecake filling and strawberry pie filling. So easy!

     

     

    Banana Chocolate Chip Cupcakes

    This easy recipe uses bananas and chocolate chips to transform a Betty Crocker boxed yellow cake mix into tasting homemade and premade frosting makes it so easy.

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    Filed Under: Desserts & Treats Tagged With: butercream, cake, coconut milk, cupcake, dessert, olive oil, snack

    Reader Interactions

    Comments

    1. Daphne Lewis says

      January 09, 2020 at 1:57 pm

      These sound and look delicious! Coconut is a favorite of mine.

      Reply
      • Mindy Boyd says

        January 09, 2020 at 10:56 pm

        We really like it too, thanks!

        Reply
        • Daphne Lewis says

          February 25, 2020 at 8:24 pm

          You’re welcome! The coconut buttercream sounds so good!

          Reply
    2. angiesrecipes says

      April 17, 2019 at 9:43 pm

      They look so GOOD with those coconut shreds. I simply can’t resist anything made with coconut.

      Reply
      • Mindy Boyd says

        May 10, 2019 at 10:33 am

        We love it too! Thanks, Angie!

        Reply

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    My name is Mindy and this is my husband, and biggest fan, Lee. I love cooking for my family. The purpose of this blog is to share my recipes and experiences in the kitchen. Most of the recipes that I make use ingredients that can be found in any grocery store. No special equipment or skills required.

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