Toasted Coconut and Caramel Cupcakes
Published: July 15, 2026
These Toasted Coconut and Caramel Cupcakes are soft, moist and packed with coconut flavor. Each cupcake is filled with caramel, topped with a coconut white chocolate ganache and toasted dried coconut for the perfect balance of sweetness, richness and texture. This recipe makes 12-15 cupcakes that are perfect for celebrations, gatherings or whenever you're craving a cozy homemade dessert.
WHY YOU’LL LOVE THIS RECIPE
🤍Soft and moist cupcakes: These cupcakes have a soft and moist texture.
🤍Rich toasted coconut flavor:Toasting the coconut brings out its natural nuttiness and adds a deeper, more delicious flavor to every bite.
🤍Homemade salted vanilla bean caramel: The homemade caramel adds a buttery, rich sweetness with a hint of salt that perfectly complements the coconut.
🤍The perfect flavor combination: Coconut and caramel pair beautifully together, creating a dessert that feels both comforting and elegant.
🤍Easy to customize: You can adjust the toppings, add extra caramel or experiment with different decorations to make them your own.
🤍A recipe that makes the perfect amount: With 12-15 regular sized cupcakes, this recipe is great for sharing without leaving you with an overwhelming amount of leftovers.
Tools You Will Need
Muffin tin
Cupcake liners
Saucepan
Whisk
Spatula
Mixing bowls
Notes, Tips & Tricks
→ Prepare the ganache and caramel a day in advance - I highly recommend preparing both the ganache and the salted vanilla bean caramel the day before making the cupcakes. The ganache needs enough time to chill and thicken properly, ideally a minimum of 12 hours in the fridge.The caramel usually thickens after around 5 hours, but to make the process easier, I prefer making both components the day before and storing them in the fridge overnight. This way, everything is ready to use when it’s time to assemble the cupcakes.
→ Let the cupcakes cool completely before filling and frosting - Make sure the cupcakes are completely cooled before adding the filling or frosting. If you fill or frost warm cupcakes, the caramel can become too runny and the frosting can melt, making it difficult to achieve a clean and beautiful finish.
→ Store the cupcakes correctly - Because of the frosting and filling, these cupcakes should be stored in an airtight container in the fridge for up to 4 days. However, I recommend taking them out of the fridge about 30 minutes before serving. The frosting can become firm when chilled, but allowing the cupcakes to come back to room temperature will soften the frosting and bring back the best texture and flavor.
→ Do not overwhip the ganache - When whipping the ganache, be careful not to overmix it. Overwhipping can cause the ganache to become grainy, stiff or even start to separate. Whip it only until it becomes light, fluffy and spreadable.
→ Use warm heavy cream when making the caramel - When making caramel, using warm heavy cream helps create a smoother sauce and prevents the temperature shock that can happen when cold cream is added to hot sugar. This helps the caramel come together more easily and reduces the chance of the mixture seizing.
→ Cover the cupcakes with a clean tea towel while cooling - Once the cupcakes come out of the oven, cover them loosely with a clean tea towel while they cool. This helps prevent the tops from drying out and keeps the cupcakes soft and moist. Leaving them uncovered while cooling can cause the surface to lose moisture, especially if your kitchen is dry.
Frequently Asked Questions
1. How should I store cupcakes?
Because of the frosting and caramel filling, these cupcakes should be stored in an airtight container in the fridge for up to 4 days. For the best texture and flavor, I recommend taking them out of the fridge about 30 minutes before serving. This allows the frosting to soften and brings the cupcakes back to room temperature.
2. Can I freeze these cupcakes?
Yes, you can freeze the cupcakes, but I recommend freezing them without the frosting and caramel filling for the best texture. Once fully cooled, place the cupcakes in an airtight container or freezer bag and freeze for up to 1 month. Thaw them in the fridge, then fill and frost before serving.
3. Can I make the caramel ahead of time?
Yes! The caramel can be made several days in advance and stored in an airtight container in the fridge.
4. Why is my ganache too runny?
Your ganache likely needs more time to chill. Make sure it has rested in the fridge long enough before whipping. If it is still too soft, allow it to chill longer until it reaches a thicker consistency.
5. Why did my ganache become grainy or separate?
This usually happens when the ganache has been overwhipped. Once it becomes light and fluffy, stop mixing. Overwhipping can cause the fats to separate and create a grainy texture.
6. Can I skip toasting the coconut?
You can, but I highly recommend toasting it. Toasting brings out the natural oils and creates a deeper, nuttier coconut flavor that makes a big difference in the final cupcakes.
7. Can I use coconut extract in the cupcake batter for a stronger coconut flavor?
Yes, you can add a small amount of coconut extract if you want a stronger coconut flavor. However, I recommend using it sparingly because coconut extract can be quite strong.
8. Can I make these cupcakes without the caramel filling?
Yes, you can skip the filling if you prefer. The cupcakes will still be delicious with just the toasted coconut flavor and ganache frosting, but the caramel adds an extra layer of richness and sweetness.
9. Why are my cupcakes dry?
Dry cupcakes are usually caused by overbaking or adding too much flour. Make sure to measure your ingredients accurately and remove the cupcakes from the oven once they are just baked through.
10. Can I use a different frosting instead of ganache?
Yes, you can use another frosting if you prefer. A vanilla buttercream, cream cheese frosting or mascarpone coconut frosting would all pair beautifully with the toasted coconut and caramel flavors.
Ingredients You Will Need For This Recipe
For the Coconut Ganache (Frosting)
White chocolate: The base of the ganache. I recommend using high quality white chocolate for best flavor and texture.
Heavy cream (for warming): Helps melt the white chocolate and creates a smooth, silky ganache base.
Full fat coconut milk: Adds a rich coconut flavor and extra creaminess to the ganache. Using full fat coconut milk gives the best texture and flavor. Coconut cream can be used for an even richer coconut flavor.
Cold heavy cream: Mixed into the warm ganache.
Coconut extract: Enhances the coconut flavor and makes it more noticeable in the final frosting. You can leave it out if you prefer a more subtle coconut flavor.
For the Caramel
Granulated sugar: The base of the caramel.
Water: Helps the sugar dissolve evenly.
Unsalted butter: Salted butter can be used, but reduce or omit the added flaky salt depending on your preference.
Heavy cream: Creates the creamy caramel texture.
Vanilla bean powder: Adds a deep vanilla flavor and complements the caramel beautifully. Vanilla bean paste or vanilla extract can be used instead.
Flaky sea salt
For the Cupcakes
Unsalted butter: Helps create a soft, tender cupcake crumb. Salted butter can be used, but reduce the added salt in the recipe.
Granulated sugar: Caster sugar can be used instead.
Eggs
Vanilla bean paste / extract / vanilla bean powder: Use whichever vanilla option you have available.
Full-fat coconut milk: Adds moisture and a rich coconut flavor to the cupcakes.
Plain yogurt: Keeps the cupcakes moist and tender while adding a slight tang that balances the sweetness. Substitution: Greek yogurt or sour cream.
Sunflower oil: Adds moisture and helps keep the cupcakes soft even after chilling.
Substitution: Any neutral oil, such as canola or vegetable oil.All-purpose flour
Baking powder: Helps the cupcakes rise and creates a fluffy texture.
Fine salt: Enhances all the flavors and balances the sweetness of the coconut and caramel.
Dried coconut (toasted): Adds texture and a deeper coconut flavor. Toasting the coconut brings out its natural oils and creates a nuttier, more intense flavor. Substitution: Untoasted shredded coconut can be used, but the flavor will be less pronounced.
For the topping
Toasted dried coconut: Adds extra coconut flavor, texture, and a beautiful finishing touch to the cupcakes.
Step by Step Instructions With Photos
1. Prepare both the caramel and the ganache one day prior before using.
2. For the ganache, add 100g of heavy cream to a pot and let it come to a simmer.
3. Add the white chocolate to a bowl and pour the hot heavy cream on top.
4. Let it sit for five minutes, then using an immersion blender, blend until smooth.
5. Add the remaining heavy cream, coconut milk and coconut extract.
6. Mix or blend until smooth.
7. Cover with plastic wrap, making sure it touches the surface of the ganache and place it in the fridge for 12-24 hours.
8. Next, prepare the caramel.
9. Add the sugar and water to a saucepan.
10. Place it over high heat and let most of the water evaporate without touching or stirring it.
11. Once the mixture becomes very bubbly, the bubbles start slowing down and most of the water has evaporated, reduce the heat to medium and let it cook until it turns an amber color.
12. Once it has a nice amber color, remove it from the heat and mix in the heavy cream. If you get any lumps, place it back on the heat and continue mixing until the lumps disappear.
13. Next, mix in the butter until smooth.
14. Lastly, add the salt and vanilla.
15. Transfer the caramel to a jar and place it in the fridge with the ganache for 12-24 hours.
16. The next day, prepare the cupcakes.
17. First, toast the coconut in a skillet until golden brown. Set aside.
18. Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake liners.
19. In a bowl, combine the softened butter with the granulated sugar.
20. Add the eggs along with the vanilla and mix until fully incorporated.
21. Next, add the coconut milk, oil and yogurt. Mix until smooth.
22. Add the flour, salt and baking powder, and mix until just combined.
23. Lastly, mix in the toasted dried coconut.
24. Scoop the cupcake batter into the prepared cupcake tin.
25. Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean.
26. Once ready, let the cupcakes cool inside the tin for 5 minutes, then transfer them to a wire rack, cover with a tea towel and let them cool completely before frosting.
27. Once they have cooled down, it’s time to prepare the frosting and assemble the cupcakes.
28. Take the ganache out of the fridge and pour it in a large bowl.
29. Using an electric hand mixer or stand mixer, whip the ganache until it becomes thick and pipeable.
30. Once ready, transfer both the ganache and the caramel into two separate piping bags.
31. Using the back of a piping tip, cut out a hole in the center of each cupcake.
32. Fill each cupcake with caramel and place the cut out piece back on top.
33. Frost each cupcake with a little bit of coconut frosting. Do not add too much, as it can become overpowering.
34. Dip each frosted cupcake top into the toasted coconut.
35. Drizzle more caramel on top and enjoy!
Toasted Coconut and Caramel Cupcakes
These Toasted Coconut and Caramel Cupcakes are soft, moist and packed with coconut flavor. Each cupcake is filled with caramel, topped with a coconut white chocolate ganache and toasted dried coconut for the perfect balance of sweetness, richness and texture. This recipe makes 12-15 regular sized cupcakes that are perfect for celebrations, gatherings or whenever you're craving a cozy homemade dessert.
Ingredients
- 200g white choclate, chopped up (1 cup + 3 tablespoons)
- 100g heavy cream, for warming (1/3 cup + 4 teaspoons)
- 100g full fat coconut milk (1/3 cup + 4 teaspoons)
- 100g heavy cream, cold (1/3 cup + 4 teaspoons)
- A few drops of coconut extract
- 200g granulated sugar (1 cup)
- 100g water (1/3 cup + 1 tablespoon)
- 85g room temperature butter, cut into cubes (1/3 cup + 2 teaspoons)
- 200g heavy cream, warmed up (3/4 cup + 1 tablespoon)
- 1/2 teaspoon vanilla bean powder
- A big pinch of flakey sea salt
- 120 unsalted butter, softened (1/2 cup + 1 teaspoon)
- 150g granulated sugar (3/4 cup)
- 2 large eggs
- 1 tsp vanilla bean paste, vanilla extract or 1/2 tsp ground vanilla bean powder
- 100g full fat coconut milk (1/3 cup + 1 tablespoon)
- 150g plain yogurt (2/3 cup)
- 50g sunflower oil (1/4 cup)
- 235g all purpose flour (1 cup + 3/4 cup + 2 tablespoons)
- 8g baking powder (2 teaspoons)
- 1/2 teaspoon fine salt
- 30g dried coconuts, toasted (1/3 cup)
- 30g toasted, dried coconuts, for topping (1/3 cup)
Instructions
- Prepare both the caramel and the ganache one day prior before using.
- For the ganache, add 100g of heavy cream to a pot and let it come to a simmer.
- Add the white chocolate to a bowl and pour the hot heavy cream on top.
- Let it sit for five minutes, then using an immersion blender, blend until smooth.
- Add the remaining heavy cream, coconut milk and coconut extract.
- Mix or blend until smooth.
- Cover with plastic wrap, making sure it touches the surface of the ganache and place it in the fridge for 12-24 hours.
- Next, prepare the caramel.
- Add the sugar and water to a saucepan.
- Place it over high heat and let most of the water evaporate without touching or stirring it.
- Once the mixture becomes very bubbly, the bubbles start slowing down and most of the water has evaporated, reduce the heat to medium and let it cook until it turns an amber color.
- Once it has a nice amber color, remove it from the heat and mix in the heavy cream. If you get any lumps, place it back on the heat and continue mixing until the lumps disappear.
- Next, mix in the butter until smooth.
- Lastly, add the salt and vanilla.
- Transfer the caramel to a jar and place it in the fridge with the ganache for 12-24 hours.
- The next day, prepare the cupcakes.
- First, toast the coconut in a skillet until golden brown. Set aside.
- Preheat the oven to 180°C and line a cupcake/muffin tin with cupcake liners.
- In a bowl, combine the softened butter with the granulated sugar.
- Add the eggs along with the vanilla and mix until fully incorporated.
- Next, add the coconut milk, oil and yogurt. Mix until smooth.
- Add the flour, salt and baking powder, and mix until just combined.
- Lastly, mix in the toasted dried coconut.
- Scoop the cupcake batter into the prepared cupcake tin.
- Bake in the preheated oven for about 18 minutes or until a toothpick comes out clean.
- Once ready, let the cupcakes cool inside the tin for 5 minutes, then transfer them to a wire rack, cover with a tea towel and let them cool completely before frosting.
- Once they have cooled down, it’s time to prepare the frosting and assemble the cupcakes.
- Take the ganache out of the fridge and pour it in a large bowl.
- Using an electric hand mixer or stand mixer, whip the ganache until it becomes thick and pipeable.
- Once ready, transfer both the ganache and the caramel into two separate piping bags.
- Using the back of a piping tip, cut out a hole in the center of each cupcake.
- Fill each cupcake with caramel and place the cut out piece back on top.
- Frost each cupcake with a little bit of coconut frosting. Do not add too much, as it can become overpowering.
- Dip each frosted cupcake top into the toasted coconut.
- Drizzle more caramel on top and enjoy!
