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
Debbie says
They look delicious and I will give these a try. Thanks for the tip regarding oil. I always learn something new from fellow bloggers!!!
Emiline says
Sorry about the layoffs. I guess it’s nothing to be sorry about, but, you know…
Now you can have some fun, relax, and blog even more!
The cupcakes sound great. I know what you’re talking about with the Throwdown episode. I wonder how they’d be with coconut oil?
Andrea says
Hi Deborah, I’ve given you an award. Go here to see it: http://cooking-books.blogspot.com/2008/10/she-likes-me.html
hot garlic says
Wow! Congrats / Condolences on your ‘Retirement’ / Layoff. I would have thought you’d have had oodles of time for blogging, but I guess it’s true, it is amazing how the time gets immediately sucked up!
These cupcakes are so cute, I can’t refuse coconut!
Leonor de Sousa Bastos says
Your cupcakes look so beautiful!!
They look like small snowy hills…
Loved it!
Alyce says
ooooh…they look yummy. I LOVE cocounut cake, I know these would be good. You could pawn them off on me anytime! Your pics are beautiful. What’s your camera?
PheMom says
I think your cupcakes look great and I’m sure they were appreciated especially in hard times! I’m sorry to hear that your office is in trouble. I keep waiting for something like this to happen at our office too (and if it does, I’m in big trouble!!). I’m glad you will get to enjoy being home though – congratulations!
Dawn says
I love the throwdown with Bobby Flay!
Ina’s recipes are so perfect.
Really great cupckaes here!
Esi says
I have been wanting to try these too! I really think that everything Ina makes is just amazing. I definitely agree that using oil makes a really moist, delicious cupcake. These are beautiful.
Katerina says
I have always wanted to make this recipe from Ina’s book – and yours looks so good.
Mansi says
These look absolutely ravishing! sorry about your job, but I’m happy coz that means more goodies for us at your blog, at least for the time being!:)
the cupcakes look great, I’ll be making these soon!:)
Grace says
i’ve often wondered why some recipes call for oil. now i know, and now i shall use it in all my cupcakes. 🙂
meanwhile, coconut makes me happy. this is good stuff. 🙂
Patricia Scarpin says
I think you’ll end up starting your own business, as a caterer or something! 🙂
These cupcakes would make me glad right now, I’ll say!
MacDuff says
Oh god, sorry about work! It sounds like it’s put you in a better place, though.
Have you ever noticed Bobby Flay’s lisp? It’s weird. He’s always like “I’m Bobby Fway…and it’s time fo’ a fwodown.”
Linda says
I’m always on the hunt for a moister cupcake, and your hint about oil is a good one.
I’ve spent a pleasant early morning perusing your very interesting blogs! 🙂
Mary says
Your cupcakes look so yummy! And yeah, I had to stop making so many baked goods without having a place to pawn them off to. It’s kind of a bummer. But hooray for getting to time to prepare for baby!