Coconut Cupcakes

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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!

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Ina's recipes are always perfect!

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LOVE IT!!!!

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The cupcakes were so moist and yummy!! I only used 1/4 of the sugar that the recipe called for while making the frosting so it was perfect! One of the best tasting frosting I have ever had. However, the amount of frosting was way too much. I had to throw out 1/2 of the frosting that I made.

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the cupcakes just came out of the oven and I couldn't resist eating one warm. It is absolutely the best coconut cupcake that I have ever eaten. I can only imagine how much better it will taste with the cream cheese frosting. The only change I made was to use unsweetened coconut in the batter but plan to use sweetened coconut in the frosting. Thanks Ina. This recipe is definitely a keeper.

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I love this recipe! It is time consuming to make, but wonderful to eat! (I actually like to freeze them after icing them and then eat them! Recipe makes a LOT of frosting though.

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it is good, but i think the almond flavor is overpowering. but the cupcake texture is very nice, very moist. if i make this next time, i will put less almond extract.

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YUM YUM YUM is all i can say!! i made these when me and my friends were having our own "Cupcake Wars" and they won!! they taste soo good and rich and the frosting is amazing!! did find myself adding more powdered sugar to the frosting though...but overall i will be making these again very soon!! very happy with the way these cupcakes turned out and they were very easy to make. :]