These coconut cupcakes are the perfect sweetness. They’ll make a great addition to any party or holiday gathering. Get the recipe to the best coconut cupcakes below!
Can you believe Easter is next month? Time is flying by just as it always does but I’m really looking forward to the Easter season. Spring is such a fun time to be in the kitchen. I’ve noticed that we begin to entertain again, so naturally I’m always on the look out for recipes. Sometimes however, it’s nice to stick to the classics. These coconut cupcakes are just that, classics! I thought they would be a great recipe to share for our Easter dessert hop with you today because I think you’re going to love these as much as we do.
Years ago I used to make cupcakes and cakes pretty often. I catered a number of showers, parties and weddings. Although I hadn’t made this recipe in some time, they were just as good as I remembered them. This recipe is a spin of Ina’s coconut cupcakes. Although they were pretty perfect to begin with I tweaked just a couple things to make them the best fit for my family’s taste. We absolutely adore these and I think you will too.
I recently found these adorable gingham cupcake liners at Homegoods. I’ve been waiting for the right time to use them. They’re surprisingly thick and didn’t seem to allow grease to bleed through. I think they make the cupcakes look just a bit cuter.
With these cupcakes I like to use cream cheese frosting. Cream cheese frosting is one of my favorites to use on cakes and cupcakes because it’s not quite as sweet as buttercream. This recipe is just as smooth as ice cream and has the most delicious flavor. It’s very soft but holds its shape beautifully but if cream cheese frosting isn’t your thing a buttercream would work just fine.
Shredded coconut on top completes this little cupcake. Now, there’s not doubt as to what these cupcakes are!
The Perfect Coconut Cupcakes
Ingredients
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 lb. unsalted butter (1 1/2 cups or 3 sticks)
- 2 cups sugar
- 5 lg. eggs at room temperature
- 1 1/2 tsp. vanilla extract
- 1 tsp. almond extract
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
Cream Cheese Frosting
- 1 lb. cream cheese
- 3/4 lb. unsalted butter (1 1/2 cups or 3 sticks)
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 6 cups confectioner's sugar
- 2-3 Tbsp. milk
Instructions
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Preheat oven to 325 degrees.
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In a mixing bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
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Using a mixer with a paddle attachement, beat the softened butter, sugar and salt until light and fluffy.
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On low speed, add each egg one at a time and mix until combined. Add in vanilla and almond extract and mix until combined.
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Slowly add in the flour mixture and the butter milk, starting with the dry ingredients, then wet, finishing with dry.
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Mix in half the bag of sweetened coconut until combined and set the rest aside.
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Fill cupcake liners about half way. If you're using largeer liners like I did the recipe will only make 12 cupcakes. Fill each cup about half way full.
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Bake for 30-35 minutes or until a tooth pick comes out clean.
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Once done place on a cooling rack to cool completely.
Cream Cheese Frosting
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In a mixer with a paddle attachement, beat the butter, cream cheese, sugar and salt until light and fluffy on medium speed.
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Mix in the vanilla and almond extract. Mix until incorporated.
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Slowly add the confectioner's sugar a small amount at a time until smooth and combined.
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Add the milk just a tablespoon at a time until at desired consistancy.
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Load a piping bag with a large icing tip of choice and pipe onto cooled cupcakes. Top with leftover sweeted coconut.
These cupcakes are moist and super flavorful. They’re a real spring treat! There are so many delicious Easter dessert recipes for you below, enough to keep you busy in the kitchen all season. Have a lovely spring friends and happy baking!
Gluten/Dairy Free Floral Sugar Cookies – Zevy Joy // Mini Layer Cakes – Jennifer Maune // Perfect Coconut Cupcakes – Sincerely, Marie Designs // Macaron Angel Food Cake – Life Is Better At Home
Quick and Easy Spring Dessert – Happy Happy Nester // Bunny Cupcake Toppers – Finding Lovely // Painted Buttercream Spring Carrot Cake – Craftberry Bush // No-Bake Lemon Cheesecake Trifle – The DIY Mommy // Easter Dessert Board – My Sweet Savannah
The Best Macarons – My 100 Year Old Home // Easter Bark – Modern Glam // Easter Bunny Chow – She Gave It A Go // Bird’s Nest Cookie Cups – Tatertots & Jello
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these look delicious! i love anything coconut!
Oh wow! Your cupcakes look so good! I pinned them to my recipe board so I can make some!
xoxo
Oh my word I’m coming over!! Yum!
These look so amazing Amanda! Yum!
Plan to make next weekend as look great💫
Your bake time is about 30 minutes for large ones, but assume 20 minutes or less for 24?
mminutes or less
Hi Miriam, I would start at about 20 minutes and just monitor them until they’re golden.
Did I miss something? At what point do you incorporate the cream cheese into the cream cheese frosting?
Joanne, you did not, but I did! I’m sorry about that. You add the cream cheese along with the butter. I just corrected the recipe.