Coconut Cupcakes

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the BEST cupcakes i've ever had - really! give them a try.

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So yummy-and rich! Recipe made a bit too much frosting for me, but it was delish! I love your recipes Ina and your cute stories with your husband! Thanks.

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Ina is the MASTER OF THE CUPCAKE!!! Not only is this the most delicious and moist coconut cupcake I have ever made and enjoyed, it is just the tip of the iceberg. You must try Ina's ganache cupcake and red velvet! YUM! The extra large eggs are key, and it pays to NOT skimp on great ingredients. We live at a high altitude, and I usually have problems baking from people that live at or near sea level. These come out perfect everytime!

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I didn't make the frosting so my rating is just for the cupcakes.I followed the recipe exactly except for changing the almond extract with coconut extract.I tried these because I was looking for moist cupcakes as those in the boxes because I ran out of them.These cupcakes aren't that moist and they are dense and also they turned out flat ( look like mushrooms and stuck to the pan that ruined some of them.They tasted good but otherwise I think they aren't my favorite.

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Made the cake part exactly as instructed. The frosty was super yummy but way too much as other viewers noted. Next time I will half the recipe. These were fantastic-thank you Ina!

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YUMMY! I used coconut extract instead of almond extract, and made half the recipe. Other than that and the time I followed the recipe exactly... I checked on it at 20 minutes because many reviewers said it was done before the time so I kept a careful watch out because I did not want them to over bake and wanted to preserve the "moistness" of the cupcake. Next time, a cute idea would be some food coloring for the coconut flakes or maybe even for the icing. Everyone thought it was so moist, light, and delicious!!!

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The Best Flavour of a Coconut Cupcake recipe Ever!The only item we swap out is Marscapone Cheese for the tangy Cream Cheese. A tender crumb in the cup cakes,and a Divine Full Rich Flavour of Coconut permiates through.We do "press" Coconut Flakes into the Icing to adhere that much longer before Devoured!

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These cupcakes were the best.
First off, I forgot to let my eggs come to room temp, but it didn't make a big difference, I don't think. Also, I didn't have extra large eggs, so I used 6 large eggs.
Second, I don't like buttermilk in my sweets, so I used coconut milk, like someone else suggested. I worried that it wouldn't turn out right, but it worked great.
Third, I thought I had shredded coconut, but I didn't. So instead I added chocolate chips.
Lastly, I used the frosting titled "The Best Frosting I've Ever" by tastykitchen . com (one of Pioneer Woman's sites. So good. It doesn't call for powdered sugar, so it's just the right level of sweet. And it's super super creamy.
Everyone loved them! With all those eggs in there, I thought they tasted like custard in cupcake form. YUM!

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This is a fantastic recipe. My hubby loved it. I used 1 1/2 cups AP flour and 1 1/2 cups of whole wheat flour abd home made buttermilk. ALso beat egg whites separately until soft peaks formed and folded that in to the batter. Turned out excellent. I made 12 cup cakes and the rest of the batter went in to my 9 inch square pan and came out equally wonderful... I am not going with the other coconut cake recipe which doesnt have as good reviews as this one.. Also I am not sure of the frosting part, since no one in my place likes frosting!.. but the cake was great, moist, fluffy and decadent! :

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My cupcakes went a bit flat. Not sure if it had anything to do with the whipping of the butter and sugar in the beginning. I also accidentally added a bit more butter. Maybe that had something to do with it. I wish I had read the reviews and halved the icing. The icing by itself was super sweet. I wonder if I could cut down on the sugar here but still keep the consistency of the icing. The birthday girl I made this for loved it. I thought there's still room for improvement though.