Go Back
+ servings

Coconut Cupcakes

From Ina Garten
Prep Time20 mins
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Calories: 518kcal
Author: Cynthia



Cream Cheese Frosting

  • 16 ounces cream cheese room temperature
  • 12 ounces unsalted butter room temperature
  • 1 teaspoon  pure vanilla extract
  • 1/2 teaspoon almond extract
  • 24 ounces powdered sugar sifted
  • 7 ounces sweetened shredded coconut toasted


  • 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.

Cream Cheese 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 each cupcake with cream cheese frosting then top with remaining coconut.
  • Decorate coconut nests with candy Easter eggs. (optional)


Serving: 1cupcake | Calories: 518kcal | Carbohydrates: 57g | Protein: 4g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 173mg | Potassium: 128mg | Fiber: 1g | Sugar: 45g | Vitamin A: 881IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg