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Coconut Cupcakes

From Ina Garten
Course: Dessert
Cuisine: American
Author: Cynthia

Ingredients

Instructions

  • 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.
  • Frost with cream cheese frosting and top with remaining coconut.