4 Videos | Photo: Coconut Cupcakes Recipe
Ingredients
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
For the frosting:
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.
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By ballkc_9698245
Carpinteria, CA
on June 14, 2013
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I have been making this recipe for years. My favorite. I usually get 24 cupcakes out of this and I half the frosting. I toasted the coconut this time around and was impressed. Just more coconut flavor and crunch. I am going to tinker with the basic recipe and try different flavors next time around. This is the perfect cupcake!!! Thanks, Ina.
By 4beils_5853233
Holland, PA
on June 10, 2013
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These were the best cupcakes that I ever made. If you love coconut then look no further!!!
By alyssajeffers
Towson, MD
on June 02, 2013
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This is my go-to recipe for cupcakes, I just substitute different extracts for the almond depending on the flavor I'm going for. Make sure to beat the butter and sugar for the full 5 minutes because that really is the difference between light and dense cake. If you don't have buttermilk, you can mix 1/2 c. milk with 1/2 c. sour cream for the same effect and flavor. Every time I make these, people can't seem to get enough of them. My absolute favorite!
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