With a Grateful Prayer and a Thankful Heart: Coconut Cupcakes

Wednesday, February 10, 2010

Coconut Cupcakes

Perfect timing for a Sweet Treat for Valentine's Day! I have rarely been disappointed with a recipe from Ina and this one is right up there too. It is really good! Abbey, John and I all had a piece and all agreed it was a winner. Abbey said it tasted "Gourmet"!

Coconut Cupcakes
1999, The Barefoot Contessa Cookbook


  • 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

For the frosting:

  • 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


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.

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.


Mildred said...

What a beautiful and sweet treat - coconut is Nalley's favorite!

The Watts Family said...

Oh that is one pretty looking cupcake there I would be tempted to have more than one lol!! ~Blessings Love Heather

Susan Wicker said...

Ohhhhh, LDH, those look d-e-c-a-d-e-n-t! Yumma dum dumma. Mmmmm hmmmmm. Sincerely, Susan from writingstraightfromtheheart.blogspot.com

Ann said...

Sounds delicious and they're so pretty too

Leslie said...

oh i love coconut cupcakes. i made them once for my daughters birthday and tinted them pink!

Maggie Ann said...

That looks delicious! I'll have to try them. Thank you! (and I even have the unsalted butter on hand =)..) Pretty as a picture for a Valentine treat too.

kimberly said...

What a beautiful presentation!

Memória said...

Are these cupcakes moist? They look beautiful!!

Genny G. said...

romantic and delicious!


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