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Coconut Cupcakes Recipe

Coconut Cupcakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (360)

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Average Rating:

Total Reviews: 360

Showing 71-80 of 360

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  • on August 25, 2011

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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.

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  • on August 18, 2011

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    going to try this recipe out. Some people say its dry. Is it?

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  • on August 15, 2011

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    I followed the recipe exactly.......I found them to be dry......not sure why given that there's an awful lot of butter in there.....Altitude? Flour? I'm not sure

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  • on August 06, 2011

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    Even if you don't like Coconut you will LOVE this cupcake!! EVERYONE I have served them to want the recipe! DELISH!!!

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  • on August 04, 2011

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    This recipe turned out perfectly. Easy and delicious. thanks Ina.

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  • on July 30, 2011

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    These are AMAZING!!!!!! I love them.... Glad I read the reviews so I only made half of the frosting. I also toasted the coconut for the top....... They are YUMMY...... will be making them again soon......

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  • on July 28, 2011

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    These turned out perfect! I saw that some of the other reviewers were confused on the amount of butter in both batter and frosting. Three sticks in each are correct. Do not skimp on the butter because you’ll end up with a dry crumbly cupcake. It looks like Ina’s recipe is for bigger cupcakes. I got about forty standard size cupcakes and baked them no longer than 16 to 17 minutes. The frosting recipe makes tons, I would cut it recipe in half next time for sure. Also, if you want to pipe these babies I would add another two cups of powered sugar for a stronger hold. Please shift! It’s very worth the time and effort! I did use cake flour in lieu of all purpose which made the end result super fluffy. The exchange for cake flour is an extra two TBS for every cup of all purpose that is asked for. You can also omit the almond extract for coconut to give them a more coconut taste. I also toasted the coconut for extra color and texture. Two thumbs way up!

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  • on July 12, 2011

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    Very delicious, they were a hit! Even those who did not like coconut liked the cupcakes. I toasted the coconut in the oven for a few minutes before sprinkling it on top for extra flavor, color, and a little texture!

    However, ine problem was that the batter was considerably thick and the cupcakes were not as light as I had hoped. They were rather dense. Also, the recipe made 24 cupcakes and the frosting was WAY to much. Definitely halve the frosting!

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  • on July 03, 2011

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    One word - AMAZING!!!! I cut the recipe in half and used a 50/50 white/whole wheat flour blend. They were one of the best cupcakes I've ever had.

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  • on July 02, 2011

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    Have made it many times always delicious yes the frosting will be more than you need so half it.

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