Coconut Cupcakes

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The cupcakes came out as they should based on the recipe. The flavor is a bit eggy, though it does allow for a light and airy texture.

I recommend that you do NOT fill the cupcake liners to the brim, as they are better when they are not overflowing. The crispy crust accentuates the egg flavor.

Also, with the frosting, taste the mixture as you go. I used a little less than a pound of confectioner's sugar (recipe calls for 1.5 lb, and it is still too sweet. If I make these again, I will add a touch of sour cream and lemon zest.

If you have an overly sweet palette, you will be fine.

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A great recipe that is easy to make and even easier to eat! A hit with anyone and everyone!

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YYYYYYYYuuuuuummmm myyyy!!! It is a great recipe!!! and I even put a twist to it. I did it exactly the way it is here and also, I substituted the all purpose flour for rice flour because my daughter has a wheat allergy and it came out just as delicious.... Thank you.

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I have made these cupcakes many, many times and they are always wonderful and very impressive. The only thing I change is I toast the coconut in the oven until browned before adding to the cupcakes. I have no idea if this is right to do, but the flavor takes these already lovely cupcakes to a whole new level. My family always asks if I am going to toast the coconut and we make extra to put over ice cream. This recipe is great as is also.

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I bake quite a bit and made mini cupcakes using half the recipe. I did not find them to be over tasty or moist, however they are very light in texture. I have topped with pineapple butter frosting and will be putting some in the freezer and hoping they will moisten and flavor intensify.

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these cupcakes are delicious!!! so rich, and creamy and beautiful, I absolutely loved them, even my picky 5 year old loved them, I just added a little bit less icing sugar to the frosting to make them less sweet and they turned out AWESOME!!

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i made these for the first time and thought they were great i probably would have added more coconut to the batter
thanks ina

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Delicious cupcakes, thank you Ina! Everyone who tried them loved them. I halved the recipe to make exactly 12 cupcakes and they were delicious. I even ate some on a third day, and was surprised how soft they still were. My fiance and I love Sprinkles cupcakes, and once he tried these he said "I would pick these over Sprinkles any day". His favorite part was the cake, but I love the cake and icing equally. I did use a bit less sugar in the icing because I don't like too-sweet stuff, and it was just perfect. If they weren't bad for me I would make them every week.

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both the cupcake and the icing were great! I got around 30 cupcakes out of this recipe. I followed the recommendation to cut the icing recipe in half and it was just enough to frost all my cupcakes. Will make again!

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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!