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 pupfoster1
on May 22, 2013
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This is my "go to" coconut cupcake recipe. After seeing Ina prepare them on her show I knew I HAD to make them. They are now my most requested dessert and I made 2 batches just last night for a party. They were a huge hit!
My only gripe about this recipe is that it makes WAAAYYYY too much icing. I'd be interested in hearing if anyone actually uses it all for one batch! For the double batch I made last night I just made one and still had leftover. I also tweaked the recipe as well last night and made one batch as directed, and on the second I toasted the coconut for the topping. My husband and I think we like that version even better! Either way you can't go wrong.
Definitely NOT for the calorie conscious, but for a special occasion this is the real deal!
By savage2680_1776607
Allentown PA
on April 14, 2013
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I followed the recipe exactly, except I cut the frosting recipe in half. I reserved 1/3 of the batter for mini cupcakes. The cupcakes were dense and a bit heavy. The mini cupcakes were more so. I wish i had noted the comment by Nobukokai and added all the coconut. I really needs to rise a bit higher and be lighter and i do not know how to tweak that. The icing was too sweet and I wish i had seen lovinlabs81's comment about cutting the 10X sugar. That would have been better.
By Nobukokal
on April 12, 2013
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The first batch I baked, I fill up the each mold only with 3/4 and they turned out to be on a small side. These cupcakes doesn't rise as much as the most of cupcakes. So be sure to fill the batter up to the top or you'll end up with some small cupcakes. The frosting recipe makes a TON of frosting and I needed only the half of what the recipe made. It was just a little too soft to pipe so it may be a good idea to adjust the sugar amount for the consistency you're looking for. I accidently folded the whole coconut into a batter and didn't realize that's not what the recipe says until everyone already ate them and loved them!
Read all 360 reviews