Coconut Bourbon Cupcakes Recipe

Name: Coconut Bourbon Cupcakes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 24 cupcakes
Ingredients: 2 ¾ cups all-purpose flour; 2 ½ cups sweetened shredded coconut; 1 tablespoon baking soda; 2 teaspoons kosher salt; 2 cups sugar; 1 cup unsalted butter; ½ cup coconut oil; 4 large eggs; 1 cup buttermilk; ¼ cup bourbon; 8 ounce cream cheese; 1 cup unsalted butter; 4 tablespoons bourbon; ½ teaspoon kosher salt; 4 cups powdered sugar; ½ cup sweetened shredded coconut

User Reviews

4.9

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
24 cupcakes
Calories
481 kcal
Course
Dessert
Cuisine
North American

Coconut Bourbon Cupcakes Recipe

Iris Warren

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These coconut bourbon cupcakes are light, fluffy, and totally irresistible. They're sophisticated cupcakes with spiked frosting and are perfect for adult birthday parties, bachelorettes, or holiday treats.

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Ingredients

Servings

Cupcakes

2 ¾ cups all-purpose flour
2 ½ cups sweetened shredded coconut
1 tablespoon baking soda
2 teaspoons kosher salt
2 cups sugar
1 cup unsalted butter room temperature
½ cup coconut oil warmed to melt
4 large eggs
1 cup buttermilk
¼ cup bourbon

Frosting

8 ounce cream cheese room temperature
1 cup unsalted butter room temperature
4 tablespoons bourbon
½ teaspoon kosher salt
4 cups powdered sugar
½ cup sweetened shredded coconut optional, to decorate

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Instructions

Cupcakes

Arrange oven racks in the top and bottom thirds of your oven. Preheat your oven to 350 degrees. Line 2 cupcake pans with liners (24 in total).
Whisk the flour, coconut, baking soda, and salt in a medium-sized bowl.
Add the sugar, butter, and coconut oil to a large bowl and cream with electric beaters until smooth, about 3–4 minutes. Add the eggs and beat until light and fluffy, 2–3 minutes. Beat in the buttermilk and bourbon. Add the dry ingredients and beat just until it is mixed.
Divide the batter equally between the 24 cupcake liners. Bake until a toothpick inserted into the center of cupcakes comes out clean, about 15-20 minutes. Transfer the pans to wire racks; let cool in pans for 5 minutes. Remove the cupcakes from the pan and let them cool completely on the wire racks.

Frosting

Using an electric mixer beat cream cheese and butter on high speed, occasionally scraping down the sides of the bowl, until smooth and creamy, about 2–3 minutes. Add the bourbon and salt and beat for 1 minute longer. Add sugar and beat at low speed until combined. Add more bourbon to thin the frosting or more powdered sugar if you want it thicker.
Either use a knife to spread the frosting on top of the completely cooled cupcakes or use a pastry bag to pipe on the frosting. Sprinkle a little extra coconut on top of the cupcakes.

Notes

These cupcakes can be made 2 days in advance. These cupcakes also freeze very well. Freeze, unfrosted, in a large freezer bag for up to 1 month.

Nutrition Information

Show Details

Serving 1 cupcake Calories 481kcal (24%) Carbohydrates 58g (19%) Protein 4g (8%) Fat 26g (40%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 77mg (26%) Sodium 479mg (20%) Potassium 118mg (3%) Fiber 1g (4%) Sugar 46g (92%) Vitamin A 578IU (12%) Vitamin C 0.1mg (0%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 481 kcal

% Daily Value*

Serving	1 cupcake
Calories	481kcal	24%
Carbohydrates	58g	19%
Protein	4g	8%
Fat	26g	40%
Saturated Fat	18g	90%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	1g	50%
Cholesterol	77mg	26%
Sodium	479mg	20%
Potassium	118mg	3%
Fiber	1g	4%
Sugar	46g	92%
Vitamin A	578IU	12%
Vitamin C	0.1mg	0%
Calcium	37mg	4%
Iron	2mg	11%