Why You Must Make Coconut Cupcakes

• If you’re a coconut fan, these cupcakes are a must-have.
• The combination of luscious cream cheese frosting and coconut creates a mouthwatering duo.
• My love for coconut has deep roots, stemming from my childhood. My mom was a big culinary influence. I remember being the oldest of four daughters, following her every food choice. If she tried something adventurous like sardines, you can bet I did too (although, chicken hearts were a step too far for me!).

Back in elementary school, my teacher, Mrs. McGinnis, prompted our moms to submit two of their cherished recipes for a cookbook she was compiling. My mother contributed a recipe for Mounds Bars, and to this day I cherish the stained pages filled with our crayon signatures. Those rich, coconut delights were truly irresistible, and I could have eaten an entire batch!

Ina Garten’s Coconut Cupcake Recipe

This gem of a recipe is from none other than Ina Garten’s original Barefoot Contessa Cookbook, which I began exploring in 1999—long before the days of sleek food blogging and culinary TV shows. My daughter and I have always been the biggest fans of coconut in our family, taking the time to savor every cupcake, especially in celebration of Mother’s Day!

In honor of my mom, who was notorious for sneaking small bites of dessert for breakfast (think leftover Thanksgiving pumpkin pie!), I’m sharing this mini version of a beloved coconut cake recipe. This one is sure to charm the lovely mothers in your life!

Ingredient Notes

• Kitchen Staples: Sugar, eggs, flour, baking soda, and salt are the foundation.
• Butter: Use salted butter, preferably at room temperature for easy mixing.
• Vanilla Extract: Opt for real vanilla over artificial any day!
• Almond Extract: Just a hint makes all the difference.
• Baking Powder: An essential ingredient, make sure it’s fresh. A quick test: combine a spoonful with hot water—if it bubbles, you’re good!
• Buttermilk: If you find yourself short on buttermilk, create your own by mixing a tablespoon of vinegar or lemon juice with milk until it thickens.
• Sweetened Shredded Coconut: I highly recommend Angelflake brand for its texture and flavor.
• Cream Cheese: Choose a good-quality brand, like Philadelphia, and let it come to room temperature for smooth frosting.
• Powdered Sugar: Sift before using to achieve the smoothest frosting consistency.

Recipe Tips

• Ensure all your ingredients are at room temperature for best results—it’s vital for achieving a fluffy batter. Set out your butter, eggs, cream cheese, and buttermilk at least an hour before starting.
• Use a paddle attachment for your stand mixer. The goal is to blend these ingredients, not whip air into them.
• PRO-Tip: To make buttermilk at home, mix a tablespoon of vinegar or lemon juice in a one-cup measuring cup and fill it with milk. Let it rest for about 5 minutes before using.
• The acidity in buttermilk helps tenderize the flour for a delightful cupcake texture, so it’s a key ingredient!
• Make sure to use sweetened shredded coconut; unsweetened does not provide the same flavor profile.
• PRO-Tip: Use a large ¼ cup scoop to help portion the batter evenly, ensuring that all cupcakes bake at the same rate.
• Bake your cupcakes until a toothpick comes out clean. You can also lightly press on the top of a cupcake; if it springs back, it’s ready!

More Coconut Desserts You’ll Love

If you’re craving more coconut-inspired sweets, check out these delightful recipes on my blog:

FAQs

1. Can I use unsweetened coconut in the recipe?

It’s recommended to use sweetened shredded coconut for the best flavor. Unsweetened coconut may not provide the sweetness that pairs well with the frosting.

2. How do I store leftover coconut cupcakes?

Store your coconut cupcakes in an airtight container in the refrigerator. They will keep well for about 3-4 days.

3. Can I freeze these cupcakes?

Yes, you can freeze the unfrosted cupcakes. Place them in an airtight container, and they can be stored in the freezer for up to 3 months.

4. What’s the best way to get the cupcake batter to be uniform?

Using a ¼ cup scoop to portion out the batter ensures that each cupcake is the same size and will bake evenly.

5. Can I use a different type of frosting?

Absolutely! While cream cheese frosting is a fabulous complement to the coconut flavor, you could substitute it with a basic vanilla buttercream or even a whipped cream topping for a lighter option.