Coconut Cupcakes

Show: Barefoot ContessaEpisode: Stephen's Birthday

Rated: 5 stars out of 5Rate itRead users' reviews (172)

RECIPE
COMMENTS & REVIEWS(172)

Cook Time:
35 min
Level:
Intermediate
Yield:
18 to 20 cupcakes

Times:

Prep: 1 hr 0 min
Inactive Prep: 30 min
Cook: 35 min
Total:: 2 hr 5 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Italian Wedding Cake

Photo: Coconut Cupcakes

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 14

View all 14 Cake Collections

Comments & Reviews

recipe Coconut Cupcakes
Cheryl manchester, CT 11-11-2009
Flag

Simply the Best
Rated: 5 stars out of 5

I've made these on several occassions and everyone enjoys them. The receipi is simple. They are light, moist, and heavenly.... The coconut inside as well as on top makes them a delight. Ina, you rock!Read more
recipe Coconut Cupcakes
Terri Half Moon Bay, CA 10-31-2009
Flag

Fabulous
Rated: 5 stars out of 5

I made these for a baby shower I was hosting...and I was very nervous as I am not that much of a cook. Everyone LOVED them... and even the extras were taken "home" to their families. I did cut the almond extract in half and added extra vanilla. The coconut on the top of the cupcake makes frosting the cupcake very forgivable and so pretty!Read more
recipe Coconut Cupcakes
susan delran, NJ 10-27-2009
Flag

Should I buy a whole coconut and shred it for the topping, or bagged coconut?
Rated: 5 stars out of 5

I am thinking of making, but I need to know if its fresh coconut or buy it in a bag.
recipe Coconut Cupcakes
diane muskegon, MI 10-04-2009
Flag

Desiree
Rated: 5 stars out of 5

As I'm sure you know, baking is very precise and somewhat scientific. Without getting into the science of it all, you... already stated where you "effed" up. Substituting the buttermilk with coconut milk deprives the recipe of the necessary acidity that contributes to the loft. Coconut milk isn't really milk at all. It's actually a liquid made by combining grated fresh coconut meat and an equal amount of water. The color and rich taste of the "milk" are from the high oil content and sugars. This same high oil and sugar also played a part in your disappointing result. If you're avoiding the buttermilk for the taste factor, don't. Because of the role it plays, the flavor doesn't come through at all in the cake recipes. If you're absolutely against it, go for the standard milk and lemon juice substitution. Finally the egg substitution you made was not sufficient. The recipe calls for 5 extra-large eggs at room temperature. You stated you used 3 large eggs. 5 XL eggs is the equivalent of 6 large eggs. So no where near enough eggs. Eggs play a crucial role in baking. Eggs are a binder and bind the other ingredients together, they also make it light and fluffy but aiding in the rising process and they add to the flavor. Good luck on your redo! Read more
recipe Coconut Cupcakes
Sana corona, CA 09-30-2009
Flag

Yummmyyyyy
Rated: 5 stars out of 5

i love coconut and these were the best compliment to it.. the only thing i guess went wrong with mines was..the recipe said... fill liners till top...and i did..they all grew out on the pan...like BIG umbrelllasss...hehhehe who cares...they had to go in our tummy ;-) ...A Fool Prorf Recipe... Read more
recipe Coconut Cupcakes
Desiree San Francisco, CA 09-14-2009
Flag

Will someone please tell me where I effed up?
Rated: 3 stars out of 5

NOTE: I will rate this again afterward, as soon as I figure out if it is me or the batter. I found my cupcakes to... be...not coconutty enough. I used coconut milk instead of butermilk. I am generally not keen on buttrmilk cupcakes of any kind. They felt like biscuts rather than cupcakes. But when I actually ate them, they were light! BUUUT...they were pretty dry! What could I have done...maybe goofed up the amounts since I halved it? Also, I used 3 large eggs instead of extra large ones...would that make a difference?? I want to be wrong about this recipe soooo badly! I had the boxed version and it was gooooood! Please tell me I royally messed up Ina's cupcakes, I will be so sad if it was this dry! Lastly, I have this to say for the cupcakes, though a little heaver and drier than the day that I baked them, I liked the taste of the cupcake better the next day. Anyone share my experience?Read more