Coconut Cupcakes Recipe

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Coconut Cupcakes: These cupcakes are soft and easy to make, and the coconut cream cheese frosting on top is insanely good!  


– 12 Tbsp unsalted butter at room temperature – 1 cup granulated sugar – 3 large eggs, room temperature – 1 tsp vanilla paste or extract – 1 tsp almond extract – 1 1/2 cups all purpose flour – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 1/2 cup buttermilk – 3 1/2 ounces sweetened coconut CREAM CHEESE FROSTING – 8 ounce block of cream cheese, room temperature – 8 Tbsp unsalted butter, room temperature – 1 tsp almond extract – 3/4 pound confectioner's sugar, sifted – 3 1/2 ounces sweetened shredded coconut

Preheat oven to 325F. Whip butter and sugar. I use my paddle-attached stand mixer. Beat in the eggs one at a time, scraping the bowl between each one. Mix the extracts.

Step 1 


Mix flour, baking powder, soda, and salt. In the mixing basin, alternate flour and buttermilk, starting and ending with flour.

Step 2

Scrape the basin and mix briefly. Mix in coconut. Scrape the mixing bowl bottom to incorporate everything.

Step 3

Complete 10 cupcake liners. Bake 30 minutes until golden and cooked. You can test with a toothpick. Let the tips spring back when softly touched. 

Step 4

After a few minutes in the pan, transfer the cupcakes to a rack to finish cooling before icing. Cream butter and soft cream cheese to make frosting. 

Step 5

Sift the sugar and add it to the mixture. Beat it until it gets fluffy. Cover the cupcakes in a thick frosting and sprinkle coconut on top.  

Step 6

Also See

Also See

Fresh Peach Shortcake Recipe