Mary Berry Coconut Cupcakes Recipe

These Mary Berry Coconut Cupcakes are light, fluffy, and beautifully moist with a delicate coconut flavour in every bite. Topped with a smooth coconut buttercream and a sprinkle of desiccated coconut, they are simple yet elegant. This is an easy recipe, perfect for beginners and experienced bakers alike. From start to finish, they take around 40 minutes, making them ideal for afternoon tea or a quick weekend bake.

Ingredients

For the Cupcakes

• 175g self-raising flour
• 1 tsp baking powder
• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 2 tbsp milk
• 75g desiccated coconut
• 1 tsp vanilla extract

For the Coconut Buttercream

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2–3 tbsp milk
• 50g desiccated coconut
• ½ tsp vanilla extract

For Decoration

• Extra desiccated coconut, for sprinkling

How to Make Mary Berry Coconut Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases and place the shelf in the middle of the oven for even baking.
• Mix the batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, milk, desiccated coconut and vanilla extract into a large bowl. Beat with an electric mixer for about 2 minutes until pale, smooth and evenly combined. Scrape down the sides to ensure everything is fully mixed.
• Fill the cases: Divide the mixture evenly between the paper cases, filling each about two-thirds full to allow room for rising.
• Bake: Bake for 18–22 minutes until golden and springy to the touch. A skewer inserted into the centre should come out clean.
• Cool: Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely before icing.
• Prepare the buttercream: Beat the softened butter until creamy. Gradually add the icing sugar, beating well after each addition. Stir in the milk, vanilla extract and desiccated coconut until smooth and spreadable.
• Decorate: Spoon or pipe the buttercream onto the cooled cupcakes and finish with a generous sprinkle of desiccated coconut.

Tips for the Best Coconut Cupcakes

Why are my cupcakes dry?

Overbaking is the most common cause. Check them at 18 minutes and remove them as soon as a skewer comes out clean.

How do I get a lighter texture?

Ensure the butter is fully softened before mixing and avoid overbeating once the ingredients are combined.

Can I make the flavour stronger?

You can replace the vanilla extract with coconut extract for a deeper coconut flavour.

How do I pipe neat swirls?

Use a large star nozzle and apply steady pressure while piping from the outside inwards for a classic bakery finish.

Serving Suggestions

• Serve with a cup of afternoon tea or coffee.
• Add toasted coconut flakes for extra texture.
• Top with a small chocolate egg for an Easter twist.
• Pair with fresh berries for a light dessert.

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 4 days. Allow to come to room temperature before serving for the best texture.

Freezing

Freeze the uniced cupcakes for up to 3 months. Wrap well in cling film and store in a freezer-safe container. Thaw at room temperature and ice before serving.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 46g
• Protein: 4g
• Fat: 21g
• Saturated Fat: 13g
• Sodium: 180mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Coconut Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy coconut cupcakes with a soft crumb and creamy coconut buttercream. A simple and elegant bake perfect for afternoon tea.

Ingredients

• 175g self-raising flour

• 1 tsp baking powder

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 2 tbsp milk

• 75g desiccated coconut

• 1 tsp vanilla extract

• 150g unsalted butter, softened

• 300g icing sugar, sifted

• 2–3 tbsp milk

• 50g desiccated coconut

• ½ tsp vanilla extract

• Extra desiccated coconut, for sprinkling

Directions

• Preheat oven to 180°C (160°C Fan). Line a 12-hole muffin tin with paper cases.
• Place flour, baking powder, butter, sugar, eggs, milk, desiccated coconut and vanilla into a bowl.
• Beat for 2 minutes until pale and smooth.
• Divide evenly between cases.
• Bake for 18–22 minutes until golden and cooked through.
• Cool completely on a wire rack.
• Beat butter, add icing sugar gradually, then mix in milk, vanilla and coconut.
• Pipe or spread icing onto cooled cupcakes and sprinkle with coconut.

Notes

• Do not overfill the cases.
• Ensure cupcakes are fully cool before icing.
• Uniced cupcakes freeze well for up to 3 months.