Making these pandan cupcakes is relaxing and fun, but what I love most is how easy the process is, even on busy days. Pandan cupcakes are one of those desserts that instantly bring comfort, color, and uplifting aroma into your kitchen. These soft, fragrant cupcakes are made with pandan extract, which gives them a beautiful green shade and a sweet, floral flavor that’s very popular in Southeast Asian desserts. The batter comes together quickly, the color is beautiful, and the smell that fills the house is calming and nostalgic. These cupcakes taste amazing on their own, yet they still feel elegant enough for gatherings, birthdays, or whenever you want a pretty dessert without too much work.

I have made this recipe many times for family, and it always brings compliments because the flavor stands out beautifully. I use coconut milk for that soft, velvety texture, and pandan extract for a rich color and aroma. Always choose a good-quality pandan extract, because it truly makes a difference in the final taste and fragrance.

You can serve these cupcakes with coconut frosting, some lightly toasted coconut flakes, also with a drizzle of condensed milk if you want them extra indulgent.

It’s Perfect For:

• Afternoon snacks when you want something fragrant and light
• Family gatherings where guests prefer something not too sweet
• Lunchbox treats that look fun and taste comforting
• Celebrations like birthdays, potlucks, and merienda with friends
• Anyone who loves Southeast Asian flavors or wants a new dessert to try

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/2 cup coconut milk
• 1/4 cup pandan extract or pandan juice
• 1 teaspoon vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons coconut milk
• 1 teaspoon pandan extract (adjust to taste)
• A drop of green food coloring (optional, for brighter color)

Kitchen Equipment You’ll Need

• Mixing bowls
• Whisk and silicone spatula
• Cupcake or muffin tray
• 12 cupcake liners
• Electric mixer for frosting
• Wire cooling rack

How to Make Pandan Cupcakes

Step 1

Prepare the cupcake batter: Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tray with cupcake liners. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Take a moment to break up any flour clumps so your batter stays smooth. In a separate bowl, combine the eggs, vegetable oil, coconut milk, pandan extract, and vanilla extract. Whisk until the mixture turns creamy and fragrant. Slowly pour the wet mixture into the dry ingredients while stirring gently. Mix just until everything is combined—avoid overmixing to keep your cupcakes soft and fluffy.

Step 2

Fill the cupcake liners: Using a spoon or batter scoop, divide the batter evenly among the 12 liners, filling each about 2/3 full. This allows space for the cupcakes to rise without overflowing. Lightly tap the tray on the counter to remove air bubbles and to even out the tops.

Step 3

Bake the cupcakes: Place the tray in the preheated oven and bake for 18–22 minutes, or until the tops spring back when gently pressed. You can also insert a toothpick into the center of a cupcake—if it comes out clean or with tiny crumbs, they’re done. Remove from the oven and allow the cupcakes to cool in the tray for about 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.

Step 4

Make the pandan frosting: In a mixing bowl, beat the softened butter until light and creamy, about 2–3 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid splashing. Add the coconut milk and pandan extract, then beat again until the frosting becomes fluffy and smooth. If you want a more vibrant green color, add a tiny drop of green food coloring and mix until evenly blended.

Step 5

Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a simple spatula to frost each cupcake generously. Make swirls, peaks, or smooth tops—anything that shows off the pretty green pandan shade. If desired, decorate with toasted coconut flakes or small pandan leaves for an elegant finish.

Tips for Perfect Pandan Cupcakes

• Use room-temperature ingredients.
  Cold eggs or cold coconut milk can make your batter dense. Let everything sit out for a few minutes before mixing. This helps the cupcakes rise nicely.
• Do not overmix the batter.
  Mix only until you no longer see dry flour. Overmixing makes cupcakes heavy and chewy. A gentle fold will keep them soft and airy.
• Use good-quality pandan extract.
  The color and taste depend on the extract you choose. A high-quality one gives a deeper aroma. It also gives a brighter, cleaner green shade.
• Fill the liners only two-thirds full.
  This prevents overflowing in the oven. It helps the cupcakes rise with round tops. You’ll also get more evenly sized cupcakes.
• Cool completely before frosting.
  If they’re even slightly warm, the frosting will melt. Be patient and let them rest on a cooling rack. This gives a cleaner and prettier finish.
• Add food coloring only if needed.
  Some extracts are already green. If not, add just one drop at a time. Too much coloring can change the flavor slightly.
• Use coconut milk for a softer crumb.
  It gives moisture without making the cupcakes heavy. Coconut and pandan pair beautifully. This is the secret to that smooth bakery-style texture.

Optional Ingredients

• A drop of green food coloring for brighter color
• Toasted coconut flakes for topping
• A pinch of salt to enhance the sweetness
• Vanilla extract for a mild, warm note
• Shredded young coconut mixed into the batter
• Condensed milk drizzle for a sweeter finish

How to Serve Pandan Cupcakes?

I like serving pandan cupcakes slightly chilled because the cold temperature deepens their aroma and makes the frosting feel smoother and firmer. When the cupcakes rest in the fridge for a little while, the pandan flavor becomes more defined, and the texture turns soft and velvety. I also love arranging the cupcakes on a simple tray because the green color naturally stands out and looks refreshing.

I enjoy adding a little contrast when serving them. Sometimes, I sprinkle toasted coconut flakes over the frosting right before placing them on the table so guests can enjoy a gentle crunch with each bite. I also like pairing the cupcakes with something light, like a pandan leaf garnish or a small drizzle of coconut syrup, especially when I want the dessert to look more elegant for gatherings and celebrations.

I prefer serving these cupcakes with drinks that balance their sweetness. A cup of warm tea, soft-brewed coffee, or even hot chocolate pairs beautifully with the mild floral taste of pandan. When I serve them during merienda or small get-togethers, the cupcakes create a cozy, comforting feeling that makes conversations feel warm and relaxed.

Is Pandan Cupcakes Recipe Healthy?

Pandan cupcakes are still considered a dessert, so they contain sugar and oil, which means they should be enjoyed in moderation. However, they are lighter compared to many frosting-heavy desserts, and the pandan flavor allows you to avoid overly sweet additives.

The coconut milk adds healthy fats, and pandan itself is known for its calming aroma and natural flavor. While not a “health food,” this recipe is a gentle, comforting treat that you can enjoy mindfully without feeling too heavy.

Variations and Substitutions

• Coconut Pandan Cupcakes
  Add shredded young coconut to the batter. This brings texture and extra flavor. It makes the cupcakes moist and tropical.
• Pandan Chiffon Cupcakes
  Substitute oil with melted butter and separate the egg whites. Whip the egg whites to soft peaks. This makes extra fluffy, airy cupcakes.
• Pandan Chocolate Chip Cupcakes
  Fold mini chocolate chips into the batter. The chocolate adds richness without overpowering the pandan. Kids love this twist.
• Pandan Lemon Cupcakes
  Add one teaspoon of lemon zest. The fresh citrus cuts through the sweetness. It gives the cupcakes a bright, uplifting taste.
• Pandan Ube Cupcakes
  Mix in a small amount of ube halaya. It creates a pretty swirl and a deeper flavor. Pandan and ube pair beautifully.
• Dairy-Free Pandan Cupcakes
  Use coconut oil instead of butter and non-dairy milk. The result is just as soft. Perfect for people avoiding dairy.
• Pandan Cupcakes with Cream Cheese Frosting
  Swap the buttercream for cream cheese. The tanginess balances the sweetness. This gives the cupcakes a more mature flavor.
• Low-Sugar Pandan Cupcakes
  Use less sugar or a sugar substitute. The pandan flavor still shines. Great for those watching their sugar intake.

How to Store & How to Reheat

To store pandan cupcakes, place them in an airtight container and keep them in the refrigerator if frosted. They stay fresh for up to four days. If unfrosted, you can keep them at room temperature for two days in a covered container.

To reheat, warm an unfrosted cupcake in the microwave for 8–10 seconds. This softens the crumb and brings back the fresh-baked aroma. If frosted, avoid reheating; instead, allow them to sit at room temperature for a few minutes before serving.

Frequently Asked Questions About Pandan Cupcakes

Can I use fresh pandan leaves instead of extract?
Yes, you can blend fresh pandan leaves with water and strain them to make pandan juice. The color may be lighter, but the flavor will be more natural. Just be sure to use enough leaves so the aroma comes through.

Can I make these cupcakes without coconut milk?
Yes, regular milk works, but the cupcakes may be slightly less moist. Coconut milk gives the recipe its creamy texture and tropical flavor. If you substitute, try adding a touch of vanilla or cream for richness.

What frosting works best with pandan cupcakes?
Coconut buttercream is the most popular choice because it enhances the flavor. Cream cheese frosting also works if you want something tangier and richer. Both options complement the floral pandan taste beautifully.

Why did my cupcakes turn out dense or heavy?
Dense cupcakes often happen when the batter is overmixed. Mix until everything is just combined and no more. Also check that your baking powder is fresh, because expired leavening won’t help the cupcakes rise.

Pandan Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: Southeast AsianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Learn how to make soft, fluffy pandan cupcakes with coconut frosting. This easy recipe is perfect for family snacks, parties, or cozy afternoons. Step-by-step tips, variations, and serving ideas included!

Ingredients

• For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 2 large eggs

• 1/2 cup vegetable oil

• 1/2 cup coconut milk

• 1/4 cup pandan extract or pandan juice

• 1 teaspoon vanilla extract

• For the Frosting:

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• 2 tablespoons coconut milk

• 1 teaspoon pandan extract (adjust to taste)

• A drop of green food coloring (optional, for brighter color)

Directions

• Prepare the cupcake batter: Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tray with cupcake liners. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt. Take a moment to break up any flour clumps so your batter stays smooth. In a separate bowl, combine the eggs, vegetable oil, coconut milk, pandan extract, and vanilla extract. Whisk until the mixture turns creamy and fragrant. Slowly pour the wet mixture into the dry ingredients while stirring gently. Mix just until everything is combined—avoid overmixing to keep your cupcakes soft and fluffy.
• Fill the cupcake liners: Using a spoon or batter scoop, divide the batter evenly among the 12 liners, filling each about 2/3 full. This allows space for the cupcakes to rise without overflowing. Lightly tap the tray on the counter to remove air bubbles and to even out the tops.
• Bake the cupcakes: Place the tray in the preheated oven and bake for 18–22 minutes, or until the tops spring back when gently pressed. You can also insert a toothpick into the center of a cupcake—if it comes out clean or with tiny crumbs, they’re done. Remove from the oven and allow the cupcakes to cool in the tray for about 5 minutes before transferring them to a cooling rack. Let them cool completely before frosting.
• Make the pandan frosting: In a mixing bowl, beat the softened butter until light and creamy, about 2–3 minutes. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid splashing. Add the coconut milk and pandan extract, then beat again until the frosting becomes fluffy and smooth. If you want a more vibrant green color, add a tiny drop of green food coloring and mix until evenly blended.
• Frost the cupcakes: Once the cupcakes are completely cooled, use a piping bag or a simple spatula to frost each cupcake generously. Make swirls, peaks, or smooth tops—anything that shows off the pretty green pandan shade. If desired, decorate with toasted coconut flakes or small pandan leaves for an elegant finish.