Coconut lovers will go crazy over these Coconut Cupcakes that are perfectly moist coconut cupcakes topped with a cream cheese frosting and even more coconut.
Love coconut and cupcakes as much as we do? Try these Carrot Cake Cupcakes, Coconut Cherry Cupcakes, or Coconut Snowball Cupcakes.
I am a coconut lover, so these Coconut Cupcakes are really a dream come true.
Moist coconut cupcakes, topped with cream cheese frosting. And to make them even better, sprinkle a bit of coconut on top.
Really – if you love cupcakes, these will become your next favorite!
Tips and Tricks
- Because of the cream cheese frosting, I like to store these in the refrigerator. But they are best served at room temperature, so take them out about 30 minutes before you are ready to serve them.
- You can use unsweetened coconut if you want to cut back on the sweetness.
- Using vegetable oil in the cupcakes is what makes the so moist. If you want to sub in butter, you can do that, but you may lose some of that moistness. You could also use another neutral flavored oil instead of vegetable oil.
- This does make a lot of cupcakes, but the recipe is hard to cut in half because it uses 5 eggs. It’s a great excuse to share cupcakes with friends and neighbors, though!
- If you don’t care for cream cheese frosting, you could use a buttercream frosting instead.
More Cupcake Recipes
Red Velvet Cupcakes
Key Lime Cupcakes
Cookies and Cream Cupcakes
Banana Split Cupcakes
Tres Leches Cupcakes
Easter Cupcakes
Coconut Cupcakes
Coconut lovers will go crazy over these Coconut Cupcakes that are perfectly moist coconut cupcakes topped with a cream cheese frosting and even more coconut.
Ingredients
For the Cupcakes
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 5 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 4 ounces sweetened shredded coconut
For the Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter at room temperature
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 2 cups powdered sugar sifted
- 6 ounces sweetened shredded coconut
Instructions
- Preheat the oven to 350ºF. Line cupcake pans with paper liners.
- In the bowl of an electric mixer with the paddle attachment, combine the oil and the sugar. Mix on medium-high speed for 2-3 minutes. Add in the eggs, one at a time, beating well between each addition and scraping down the bowl once or twice. Add in the vanilla and almond extracts and mix well.
- In another bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low, add one third of the flour mixture, followed by half of the buttermilk, another one third of the flour mixture, the remaining buttermilk, then ending the the remaining flour mixture. Mix just until combined. Fold the coconut in with a spatula.
- Fill the cupcake liners 3/4 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
- To make the frosting, cream together the cream cheese, butter, almond extract and vanilla extract until light and smooth. Slowly add in the powdered sugar and mix until smooth.
- Frost the cupcakes with the frosting then sprinkle the tops with the coconut.
Recipe Notes:
adapted from Barefoot Contessa at Home
Keywords: coconut cupcakes
Laura says
What kind of buttermilk do you use? fat free or whole? what brand?
Barb says
This was good. I made it in a 9 X 13 pan.
cupcakes says
they are so delicious and look classy
Chels R. says
They are so cute! They look like little clouds. When I’ve made cupcakes with oil, I always think they are more moist too. Similar to a cake mix in moistness.
Anonymous says
I think the recipe you posted for the coconut cupcakes was incorrect. You don't list baking soda in the ingredients but in the directions you mention baking soda. I wasn't sure what to do but I checked the original recipe and it included baking sode. I am baking now so I hope they turn out. Hope this helps for anyone making this recipe. Thanks!
Elizabeth says
My dh loves coconut.I am bookmarking this recipe! And on another note,I have been a stay at home mom for almost 8 years and I love it! Congratulations.
Shayne says
enjoy this time before the baby comes!
I was thiking about making coconut cream pie but these sound so much better.
Eunice says
those look sooo tempting! i wrote you a little something on my blog about american coconut shavings and ours in kuala lumpur. what do you think!
Amanda at Little Foodies says
Sorry about your job but it’s probably what was meant to happen.
I left my job and a few weeks later found out I was pregnant. I decided to do a bit of consultancy work to see me through (I only did the odd day here and there). I’m glad it worked out that way but I did worry at the time.
Enjoy yourself and definitely give all the baked stuff away. I think that’s where I went wrong. I’m a good 40lbs heavier than before I had the kids… euk! when I write it like that. 😉
Maria says
Wow these cupcakes look so delish, I love the fluffy toppings!
Maria
x
Rico says
Wow more cupcakes and this time they have coconut too yum yum…keep e’m coming..
http://ricocoffeeshop.blogspot.com
Mrs. says
Raising hand to be one of those that you could pawn your baked goods off on!
Having been a victim of layoffs a few times, I’m always amazed at how busy I seemed when I didn’t have a job. I’m glad everything worked out and you are getting some time before the baby comes.
bbaking says
mmmmm yes please!
kellypea says
I’m truly glad that you have some time at home before the baby arrives. You’ve got it exactly right that you’ll have to find people to take your goodies. I’m sure you’ll have no problems with yummy cupcakes like this! I love coconut.
Veronica says
Love coconut cupcakes! Yours look tasty. Hope you like being a SAHM-I think you will!
Rosie says
The cupcakes look amazing!!
I haven’t tried Ina’s recipe for these yet but they do look SO good!
Rosie x