Ina Garten Coconut Cupcakes

Ina Garten coconut cupcakes are a tender, buttery cupcake with almond extract, shredded coconut and cream cheese icing that comes together in 1 hour 45 minutes. This easy dessert fits birthday parties, bake sales and Easter brunch, and these make-ahead cupcakes feed a crowd.

Cream the butter and sugar for the full 5 minutes until the mixture turns pale and fluffy, because that is what gives the crumb its lift. Cut that time short and the cupcakes bake up dense and heavy instead of soft.

Ina Garten says shoppers at her Barefoot Contessa store would stop her just to talk about these cupcakes. She was never sure whether people loved the cake or the icing more, so she pairs the two and lets them work together.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Coconut Cupcakes

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

450

kcal

Almond and vanilla scent a soft buttermilk crumb with coconut folded through it. A thick cream cheese frosting and a snowy layer of shredded coconut finish each cupcake.

Ingredients

• 3/4 pound unsalted butter at 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 all-purpose flour
  

• 1 teaspoon baking powder
  

• 1/2 teaspoon baking soda
  

• 1/2 teaspoon salt
  

• 1 cup buttermilk
  

• 14 ounces sweetened, shredded coconut
  

• Cream Cheese Icing (recipe follows)
  

Directions

• Preheat the oven: Preheat the oven to 325°F. Line a muffin pan with paper liners while it heats.
• Cream the butter: Beat 3/4 pound room temperature butter and 2 cups sugar in a mixer with the paddle attachment for about 5 minutes, until light and fluffy. Keep the mixer on low as you add 5 eggs one at a time, scraping the bowl after each.
• Add the extracts: Mix in 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons almond extract. Beat until the batter looks smooth and evenly blended.
• Sift the dry ingredients: Sift 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt into a separate bowl. Sifting keeps the flour light, so the batter mixes in without lumps.
• Alternate flour and buttermilk: Add the dry ingredients and 1 cup buttermilk to the batter in three parts, beginning and ending with the dry. Mix just until combined, then fold in 7 ounces of the coconut.
• Fill the muffin cups: Fill each paper liner right to the top with batter. An ice cream scoop makes this quick and keeps the cupcakes the same size.
• Bake the cupcakes: Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Leave them in the pan to cool for 15 minutes.
• Cool completely: Move the cupcakes to a baking rack and let them cool completely. Warm cupcakes would melt the icing, so be patient here.
• Frost and top: Spread the cream cheese icing over each cooled cupcake. Then sprinkle the remaining 7 ounces of coconut on top.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, USA Pan 12-cup muffin pan (set of 2), Checkered Chef cooling racks, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is the easiest way to fill the muffin cups evenly?

Ina Garten uses an ice cream scoop to fill the cups, and it works well because every cupcake gets the same amount of batter. That way they bake at the same pace and come out the same size.

Can I make these coconut cupcakes ahead of time?

You can bake the cupcakes a day ahead and keep them covered at room temperature. Frost them just before serving so the icing stays fresh and the coconut stays fluffy.

How should I store leftover frosted cupcakes?

Because the icing is made with cream cheese, keep leftovers covered in the refrigerator. Let them sit out for a bit before eating, since the cake tastes softer and more buttery when it is not cold.

Can I use a different extract if I don't have almond?

You can use all vanilla, though the almond extract is what gives these cupcakes their bakery flavor next to the coconut. If you swap, use 3 teaspoons of vanilla in total.

Why did my cupcakes turn out dense?

Under-creaming the butter and sugar is the usual cause, so give it the full 5 minutes. Overmixing after the flour goes in also toughens the crumb, so stop as soon as the batter comes together.