These moist and tender Coconut Cupcakes with Cream Cheese Frosting will thrill your palate with your first nibble. The decadent mound of cream cheese frosting guarantees that these will be unforgettable!
Coconut Cupcakes with Cream Cheese Frosting
My mother had an immense influence as far as my palate is concerned. I was the oldest of four daughters. A rule follower. She’d eat sardines, I’d eat sardines. She’d eat chicken hearts, I’d eat chicken hearts. She’d eat liver, er…I’d, uh, taste liver.
When I was a wee first grader, Mrs. McGinnis asked our moms to send in two favorite recipes which she used to compile a cookbook. One of my mom’s contributions was Mounds Bars; and, to this day, I treasure the stained mimeographed pages with our block print signatures. I think I could have eaten my weight in those rich, coconut gems back in the day. Maybe even now.
Coconut desserts still catch my eye, like these irresistible Coconut Cheesecake Bars! So when our Holiday Food Party group decided to cook up some Mother’s Day dishes to share with you all, I knew it had to be something coconut. Coconut Cupcakes with Cream Cheese Frosting to be exact!
Ina Garten’s Coconut Cupcakes
This recipe was one of the first I made from Ina Garten’s original Barefoot Contessa Cookbook. Way back in 1999. Before many of my food blogger friends were even out of first grade. Before the Barefoot Contessa had her own Food Network TV show. When dinosaurs still roamed the land. Well, maybe that’s just me showing my age.
There must be something in the double X chromosomes as none of the guy folks in the family are as gung-ho about coconut as Katie and I. We were happy to hoard these babies in honor of Mother’s Day. Girl power and all that. And now for some more recipes from some of my very favorite food bloggers so you can treat the wonderful mothers in your life to some deliciousness.
Tips for Making These Coconut Cupcakes with Cream Cheese Frosting
- Have all your ingredients at room temperature for the best results. It’s much easier when you don’t have to cream the butter when it’s cold from the refrigerator. So butter, eggs, cream cheese and buttermilk should be taken out of the fridge at least a half hour before you start mixing.
- Use the paddle attachment for mixing this cupcake batter. You do not want to whip air into the mixture.
- PRO-Tip: If you’ve ever forgotten to purchase buttermilk, you can easily make it at home. To a one-cup liquid measuring cup, add either a tablespoon of lemon juice or a tablespoon of vinegar. Fill the rest of the cup with milk. Let rest for 5 minutes or so and it will start to thicken and curdle. Use as directed.
- I like to use a large, 1/4 cup scoop to dish out the cupcake batter. This helps ensure the cupcakes are approximately the same size.
Holiday Food Blog Party
Check out all the marvelous recipes to celebrate Mother’s Day below. There’s something for everyone!!!
1. Coconut Cupcakes from That Skinny Chick Can Bake
2. German Apple Cake from Magnolia Days
3. Baked Lemon Pasta with Broccoli and Shrimp from What Smells So Good
4. Cinnamon Pear Cake from Roxana’s Home Baking
5. Strawberry Whiskey Sour from Girl in the Little Red Kitchen
6. Huevos Rancheros from Crumb Blog
7. Triple Lemon Cake from Created by Diane
8. Banana Chocolate Chip Bread from Chocolate Moosey
9. Lemon Thyme Shortbread from Jen’s Favorite Cookies
10. Pineapple Coconut Sweet Rolls from Pineapple and Coconut
11. Caramilk Stuffed No-Knead Brioche from Gotta Get Baked
12. Mom’s World Famous Sponge Cake from Hungry Couple NYC
13. Brown Butter Pecan Fudge Ripple No-Churn Ice Cream from Cupcakes and Kale Chips
Used in This Recipe:
- Cupcake and Muffin Pan (USA is my go-to brand of bakeware. They’re sturdy and made to last a lifetime.)
- KitchenAid 5-Qt. Artisan with Glass Bowl
- Measuring Cups and Spoons, Set of 8
- 3 Cup Sifter (For the smoothest frosting, I always sift my powdered sugar)
More Coconut Recipes You’ll Love:
- Coconut Cheesecake Pie from Taste and Tell
- Coconut Macaroons from That Skinny Chick Can Bake
- Coconut Banana Cream Pie from Crazy for Crust
- Classic Hummingbird Cake with Coconut from That Skinny Chick Can Bake
- Coconut Cream Lush from Amanda’s Cookin’
Moist and tender coconut cupcakes topped with a decadent mound of cream cheese icing!
- Prep Time: 30 mins
- Cook Time: 35 mins
- Total Time: 1 hour 5 minutes
- Yield: 10 cupcakes 1x
- Category: Dessert, Cupcakes
- Method: Mixing, Baking
- Cuisine: American
- 1 1/2 sticks (6 ounces) butter, at room temperature
- 1 cup sugar
- 3 eggs, at room temperature
- 1 teaspoons vanilla
- 1/2 teaspoons almond extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 7 ounces sweetened, shredded coconut
For the frosting:
- 8 ounces cream cheese at room temperature
- 1 1/2 sticks (6 ounces) butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 pounds powdered sugar, sifted
- Preheat the oven to 325º.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 3½ ounces of coconut.
- 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.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.