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Coconut Cupcakes

  • Author: Meagan


Ina Garten is famous for these and now I know why…I will be making these for myself for my birthday (though an actual excuse is not really required).  The original recipe in, ‘The Barefoot Contessa Cookbook’, makes a massive batch, so I adjusted things very slightly and what’s listed below bakes up a perfect dozen – remember also the Coconut Layer Cake – enjoy!



Coconut Cupcakes

3/4 c. butter, room temperature AND 1 c. sugar

3 eggs, room temperature

Coconut Cupcakes

3/4 t. EACH vanilla AND almond extract

1 1/2 c. flour

1/2 t. baking powder

1/4 t. EACH baking soda AND salt

1/2 c. buttermilk

1 c. sweetened, shredded coconut

Preheat the oven to 325 and line a 12-cup muffin tin with paper liners.  Using your electric mixer, beat together the butter and sugar for about 5 minutes until the mixture is light and fluffy, then, with the mixer on low, add in the eggs, one at a time, mixing well in between and scraping down the sides as needed.  Add in the vanilla and almond extract and mix well.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and then add about 1/3 of this dry mix to the batter, alternating with half of the buttermilk, ending with the dry and mixing until just combined after the last addition.  Fold in the coconut and scoop the batter into your prepared cups.  The batter will be quite thick, if you make the cups as even as possible, they will bake up perfectly even without smoothing the tops.  Bake for 25-30 minutes until the tops bounce back to a light touch and all are a lovely golden brown.  Allow the cupcakes to cool in the pan for about 15 minutes, then remove them to a rack to cool completely before frosting.

Coconut Cream Cheese Frosting

1 package (250 g/8 oz) cream cheese, room temperature

3/4 c. butter, room temperature

1/2 t. vanilla

1/4 t. almond extract

2 c. + icing sugar

1 c. + sweetened, shredded coconut for sprinkling on top


Using your electric mixer, beat together the cream cheese, butter, vanilla and almond extract until smooth, then add in icing sugar, mixing well, until you have the consistency that you’d like.  Thickly frost your cooled cupcakes, and then put the coconut into a shallow dish to dip the frosted cupcakes into – more coconut, better aim, less mess.  Share, only if you must!

  • Category: Cupcakes, Coconut, Frostings


From Meagan's Kitchen

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