Loading Video...
Recipe courtesy of Ina Garten

Coconut Cupcakes

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 1 hr
  • Inactive: 30 min
  • Cook: 35 min
  • Yield: 18 to 20 cupcakes
Share This Recipe

Ingredients

For the frosting:

Directions

  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  6. Frost the cupcakes and sprinkle with the remaining coconut.
10m Easy 95%
CLASS
30m Easy 100%
CLASS
Samantha Seneviratne

Coconut Banana French Toast

7m Easy 98%
CLASS
Rick Martinez

Vanilla Flan

12m Intermediate 98%
CLASS
Stuart O'Keeffe

Coconut Shrimp Curry

17m Easy 97%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages