Coconut cupcakes are a beautiful and delicious Easter dessert, and these coconut cupcakes are adorned with toasted coconut bird’s nests, making them perfect for any spring brunch.
Jelayne’s Coconut Cupcakes with toasted coconut bird’s nest.
We spent Easter with our good friends. We’ve spent Easter with them for more years than I can remember. My friend, Jelayne is an easy hostess.
Sophie adjusting the lanterns.
She seated all twenty of us on a long table in a breezeway in her backyard. 
Simple floral centerpieces in jelly jars, robin’s egg blue plates and lively conversation made the day delightful. 
For dessert she served Coconut Cupcakes with Cream Cheese Frosting topped with toasted coconut bird’s nests.
This coconut cupcakes recipe, from Ina Garten, is always a hit.
Jelayne let me take a couple of extra home to shoot and post. So for that, I thank her again! Of course, these are delicious any time!
- 3/4 pound 3 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened shredded coconut
- Preheat the oven to 325 degrees F.
- 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, 1 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 7 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.
Here’s the recipe for the cream cheese frosting, to use on the top of your coconut cupcakes.
- 1 pound cream cheese at room temperature
- 3/4 pound 3 sticks unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar sifted
- 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.
Looking for more cupcake recipes?
Carrot cake cupcakes
Almond Cupcakes with Cherry Cream Cheese Frosting
Almond Cupcakes with Cherry Almond Cream Cheese Frosting.
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Heidy L. McCallum says
Wow these cupcakes are simply amazing, thank you for sharing them at the Weekend Social!!! We loved having you!!!
Healing Tomato says
This is a fantastic idea! I can’t wait to try it. Coconut in cupcakes is a novel idea for me and I will definitely give it a try.
Chicago Jogger says
These are so cute!! Love the toasted coconut look 🙂
Cynthia says
Thanks Chicago Jogger! 🙂
Christina | Christina's Cucina says
I adore coconut and would definitely be a fan of these lovely cupcakes! Perfect for Easter!
fabiola@notjustbaked says
LOVE love love coconut! These are so pretty! My niece would love these so much!
Annie @ Annie's Noms says
Gorgeous! These cupcakes are just perfect, coconut cupcakes are my favourite!
Kimberly @ The Daring Gourmet says
What a beautiful Easter gathering and oh, these cupcakes….what I wouldn’t do to sink my teeth into one right now!
Brandon @ Kitchen Konfidence says
Coconut cupcakes are one of my favorites! I recently had a really tasty coconut cupcake at a bake shop in LA. Your version looks delicious too!