Hey baking besties! Today, I’ve got a super special cupcake recipe for you: Pandan Chiffon Cupcakes with an amazing two-tone coconut and pandan buttercream! 🍃🧁

If you’re not familiar with pandan, it’s basically the Southeast Asian version of vanilla, but with a bright, grassy, and slightly nutty aroma. It’s super popular in desserts across Southeast Asia, and today we’re pairing it with creamy coconut for the perfect tropical cupcake treat.

Not only are these cupcakes fluffy and light as a cloud, but they’re also super Instagram-worthy thanks to that gorgeous swirl of vibrant green and creamy white buttercream on top. Let’s get into it!

🧁 Why You’ll Love These Pandan Cupcakes:

Light and fluffy texture (thanks, chiffon batter!)
Fragrant pandan flavor that’s unique and delicious
Easy recipe with step-by-step instructions
Perfect for parties, birthdays, or just treating yourself

Plus, we’re using all-purpose flour instead of cake flour, so no special trips to the store needed! Let’s get baking!

📌 Recipe at a Glance

Yield: ~12 standard cupcakes
Prep Time: 20 minutes
Bake Time: 18-22 minutes
Cooling & Frosting Time: about 20-30 minutes
Total Time: ~1 hour

🛒 Ingredients

Dry Ingredients:

¾ cup + 1 tbsp all-purpose flour (slightly reduced since AP flour is denser)
½ tsp baking powder
¼ tsp salt

Wet Ingredients:

3 large egg yolks
¼ cup granulated sugar
3 tbsp vegetable oil (use a neutral oil, like canola)
¼ cup coconut milk
1 tbsp fresh pandan extract (blend fresh pandan leaves with water, strain, and use the green juice)
½ tsp pandan paste/extract
½ tsp vanilla extract

Meringue (for fluffiness!):

3 large egg whites
⅓ cup granulated sugar
1 tsp lemon juice

Duo-Tone Coconut & Pandan Buttercream:

Base Buttercream:

1 cup unsalted butter, softened
¼ tsp salt
3 cups powdered sugar, sifted
2 tbsp canned coconut milk or coconut cream
½ tsp vanilla extract
1-2 tsp pandan extract

For the Duo-Tone Effect:

Pandan Buttercream: half of base buttercream + 1-2 tsp pandan extract or pandan paste
Coconut Buttercream: remaining half as-is.

🔪 Step-by-Step Instructions

✅ Step 1: Prep & Preheat

Preheat oven to 325°F (163°C).
Line your cupcake tin with cute cupcake liners. (I love tulip liners because they look extra fancy!)

✅ Step 2: Make Your Batter

Grab a large bowl and whisk together your egg yolks, sugar, oil, coconut milk, pandan extract, pandan paste, and vanilla. Whisk until smooth and combined.
Sift in your flour, baking powder, and salt. Gently whisk just until combined. (Tip: Don’t overmix! All-purpose flour has more gluten, so we want to keep it tender.)

✅ Step 3: Whip Up a Perfect Meringue

In another clean, dry bowl, beat your egg whites with lemon juice on medium speed until foamy.
Gradually add the sugar while beating on high speed until stiff peaks form. (The meringue should hold its shape, be glossy, and not slide when you tip the bowl.)

✅ Step 4: Fold & Bake!

Take ⅓ of your meringue and gently fold it into your pandan batter. This helps loosen it up.
Fold in the remaining meringue gently in two parts. (Use a spatula and slow, gentle motions to keep the batter fluffy!)
Fill cupcake liners about ¾ full.
Bake for about 18-22 minutes or until a toothpick comes out clean when poked in the center.

✅ Step 5: Cool & Chill

Let the cupcakes cool completely in the pan before removing. (Pro tip: brush lightly with simple syrup if you want extra moisture!)

🥥🌿 Duo-Tone Coconut & Pandan Buttercream Instructions

✅ Step 1: Whip Your Butter

Beat softened butter on medium speed for about 2 minutes until smooth and creamy. Add salt and mix.

✅ Step 2: Sweeten It Up!

Sift in powdered sugar, 1 cup at a time, mixing well after each addition. Scrape sides of bowl as needed.

✅ Step 3: Add Coconut Milk & Vanilla

Pour in coconut milk and vanilla extract, then whip on medium-high speed for another 2-3 minutes until fluffy and dreamy.

✅ Step 4: Divide & Flavor

Split buttercream into two bowls:
- Pandan buttercream: Add pandan extract or pandan paste and mix until you love the color and flavor.
- Coconut buttercream: Keep as-is. It’s perfect!

✅ Step 5: Create Your Swirl (The Fun Part!)

Lay out plastic wrap or parchment paper.
Spread pandan buttercream on one side, coconut buttercream on the other.
Roll into a log, then place it into a piping bag with your favorite tip.
Pipe beautiful two-tone swirls onto cooled cupcakes!

Troubleshooting & Tips

Why are my cupcakes dense instead of fluffy?
Overmixing can activate gluten, making cupcakes dense. Mix gently and just until combined, especially after adding flour.
Why did my cupcakes deflate after baking?
Your meringue might have been under- or over-whipped. Aim for stiff, glossy peaks that hold shape.
How do I store these cupcakes?
Store them in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days. Bring back to room temp before serving.
Can I freeze these cupcakes?
Yes! Freeze unfrosted cupcakes in an airtight container for up to a month. Thaw and frost when you’re ready to enjoy.

✨ Final Thoughts

These easy Pandan Chiffon Cupcakes with Coconut & Pandan Buttercream are fun, flavorful, and so Instagrammable! Whether you’re already a pandan fan or totally new to it, this recipe is a delicious introduction to a tropical favorite.

Try them out, snap a photo, and tag me—I’d love to see your beautiful creations! 💚🧁

Happy baking, friends! 🌴🌿

How to make Pandan Chiffon Cupcakes with Duo-Tone Coconut & Pandan Buttercream

Recipe by Jen H. Dao

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Dry Ingredients:
¾ cup + 1 tbsp all-purpose flour
½ tsp baking powder
¼ tsp salt
Wet Ingredients:
3 large egg yolks
¼ cup granulated sugar
3 tbsp vegetable oil (use a neutral oil, like canola)
¼ cup coconut milk
1 tbsp fresh pandan extract (blend fresh pandan leaves with water, strain, and use the green juice)
½ tsp pandan paste/extract
½ tsp vanilla extract
Meringue:
3 large egg whites
⅓ cup granulated sugar
1 tsp lemon juice
Duo-Tone Coconut & Pandan Buttercream:
1 cup unsalted butter, softened
¼ tsp salt
3 cups powdered sugar, sifted
2 tbsp canned coconut milk or coconut cream
½ tsp vanilla extract
1-2 tsp pandan extract

Directions

Prep & Preheat
Preheat oven to 325°F (163°C).
Line your cupcake tin with cute cupcake liners.
Make Your Batter
Grab a large bowl and whisk together your egg yolks, sugar, oil, coconut milk, pandan extract, pandan paste, and vanilla. Whisk until smooth and combined.

Sift in your flour, baking powder, and salt. Gently whisk just until combined. (Tip: Don’t overmix! All-purpose flour has more gluten, so we want to keep it tender.)
Whip Up a Perfect Meringue
In another clean, dry bowl, beat your egg whites with lemon juice on medium speed until foamy.
Gradually add the sugar while beating on high speed until stiff peaks form. (The meringue should hold its shape, be glossy, and not slide when you tip the bowl.)
Fold & Bake!
Take ⅓ of your meringue and gently fold it into your pandan batter. This helps loosen it up.

Fold in the remaining meringue gently in two parts. (Use a spatula and slow, gentle motions to keep the batter fluffy!)

Fill cupcake liners about ¾ full.

Bake for about 18-22 minutes or until a toothpick comes out clean when poked in the center.
Cool & Chill
Let the cupcakes cool completely in the pan before removing. (Pro tip: brush lightly with simple syrup if you want extra moisture!)
Duo-Tone Coconut & Pandan Buttercream
Beat softened butter on medium speed for about 2 minutes until smooth and creamy. Add salt and mix.

Sift in powdered sugar, 1 cup at a time, mixing well after each addition. Scrape sides of bowl as needed.

Pour in coconut milk and vanilla extract, then whip on medium-high speed for another 2-3 minutes until fluffy and dreamy.

Split buttercream into two bowls: Pandan buttercream: Add pandan extract or pandan paste and mix until you love the color and flavor. Coconut buttercream: Keep as-is. It’s perfect!

Lay out plastic wrap or parchment paper. Spread pandan buttercream on one side, coconut buttercream on the other. Roll into a log, then place it into a piping bag with your favorite tip.