Ina’s Coconut Cupcake

Coconut cupcake with cream cheese frosting by Bake Bellissima

Ina’s coconut cupcakes were a standard at my birthday party sweet tables for years and then I got over making cupcakes and completely forgot all about these! I recently went through my pantry and decided to use up some shredded coconut by making these amazing cupcakes. They are just as perfect as I remember them: not too sweet and with delicious coconut in every bite. Have you tried this recipe? If you haven’t, try it and let me know what you think! I expect rave reviews from the coconut lovers out there, you know who you are!

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Ina's Coconut Cupcake with Cream cheese frostings
 
yields 18-20 cupcakes
Author:
Ingredients
  • ¾ pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • For the frosting:
  • 1 pound cream cheese at room temperature
  • ¾ pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ pounds confectioners'
Instructions
  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the 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. To make the frosting, cream together the cream cheese, butter, and vanilla and almond extracts in an electric mixer fitted with the paddle attachment (on low speed.) Add the confectioners' sugar and mix until smooth.
  6. Frost the cupcakes and sprinkle with the remaining coconut.

You can find Ina’s original recipe on Foodnetwork.com, here.

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Comments

  1. Myriam says

    I made these this afternoon with my son (I also had shredded coconut in my pantry and had no ideas on how to use it!) and they were AMAZING!!!!! I didn’t know my son was a fan of coconut until today!! He loved them so much (so did I, of course)! Great recipe! Very straightforward and easy! Thank you!!

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