Coconut Cupcakes

From The Culinary Couple | Source Ina Garten

servings: 36 cupcakes

Ingredients for Cupcakes

  • 3/4 lb (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp pure almond extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup buttermilk
  • 14 oz sweetened, shredded coconut

Ingredients for Frosting

  • 1 lb cream cheese, room temperature
  • 3/4 lb (3 sticks) unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 1/2 lbs confectioners’ sugar, sifted


  1. Preheat oven to 325°F.
  2. Cream butter and sugar with electric mixer on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs, 1 at a time, scraping down the bowl after each addition. Add vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together flour, baking powder, baking soda, and salt. In 3 parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz of coconut.
  4. Line a muffin tin with paper liners. Fill each liner 3/4 full with batter. Bake for 25 to 35 minutes, until 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. Cream together cream cheese, butter, and vanilla and almond extracts with electric mixer on low speed. Add confectioners’ sugar and mix until smooth.
  6. Frost cupcakes and sprinkle with remaining coconut. Refrigerate if not serving immediately.