4.9 from 69 votes
Coconut Bourbon Cupcakes Recipe
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 24 cupcakes
Calories: 481 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.