Coconut Cupcakes

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Made these last weekend for my son and husband... Super Yummy! I ended up sending my son to his Oma & Opas house with some and being lovers of marzipan, they Loved these! I personally don't like marzipan but I still loved these cupcakes which surprised me. They've now replaced my hubby's favorite red velvet cupcakes on the top of his cupcake request list! Definitely making these again! Thanks Ina!

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I broke my diet to make these, However, I was not a fan,which surprised me because I have a sweet tooth. Followed the recipe for the cupcakes exactly but followed other reviews for the frosting and only made half. They are by far not the best cupcake I've ever had. They really don't have flavor and the coconut adds nothing but more sugar and texture. I hope tomorrow they taste better.

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made these today!!! they are great! one thing that i would recomend is something for the icing! DO NOT use 3 sticks of butter!!!!!!!!!!!!!!!!!!!!!!!! only use one! it turned out perfect so i will definitely make them again! also, divide the icing recipe in half! a dozen cupcakes for that much icing is way to much! love them!

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One of the best cupcakes EVER!!! My family absolutely loved them. Recipe as it stands is perfect, no need to make any changes, just make sure you do not overcook them. Take them out of the oven as soon as the toothpick comes out clean, and they will turn out nice and moist! Enjoy!

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great recipe. love everything about it.

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Deeeeelicious! Not quite as fluffy as I imagined, but the flavor can't be beat.

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Ina likes them BIG! Cupcakes that is = I halved her recipe and made 12 normal sized cupcakes. I then made a 1/4 of her frosting recipe and it was enough. I liked this recipe though I think the coconut element was a bit too much for me. Perhaps it's because I used sweetened coconut. But next time I will use unsweetened and then leave it out from on top of the cupcake.

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They taste good, however it's the greasy cupcake liners that I don't like.....It's kind of more like a coconut muffin, than a cupcake. The amount of butter is kind of amazing, I had to read it more than once to make sure it really stated 3 sticks of butter.
I did make one small adjustment, I used 1/2 cup of coconut milk and 1/2 cup buttermilk instead of a whole cup of buttermilk.

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Absolutely delicious! But with all those eggs and butter they BETTER be! :: cupcakes are rich and a little dense, but in no way tough. With the amount of fat I don't think they could ever be classified as "light and airy." made these for a Birthday Girl and filled them with a strawberry gelee. Didn't use Ina's icing, I made a classic butter frosting, piped a thick swirl around the rim, a dollop in the center and garnished with fresh strawberry. SO delicious... like they taste like they're from a cupcake shop.

Oh, and I also used 1.75 cups sugar instead of 2, used 1 tsp almond extract instead of 1.5, and used a mix of sweetened and unsweetened coconut in the batter. No coconut on top. I will be making these every Spring/Summer!

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I substituted coconut oil for the butter....out of this world! Also, I don't know why she ALWAYS makes the frosting recipes about 4 times bigger than it needs to be. I'd cut the whole frosting recipe in thirds and you'll still have plenty. Delicious, and lots of compliments!