Ina Garten’s Coconut Cupcakes
User Reviews
3.7
Ina Garten’s Coconut Cupcakes
Description
These cupcakes combine unsalted butter and sugar creamed together to form the base, with eggs added for structure and almond and vanilla extracts for aroma. The dry ingredients include flour, baking powder, baking soda, and salt. Buttermilk ensures moisture, while shredded sweetened coconut folded in adds texture and coconut flavor.
Baked at a moderate temperature until golden and springy to the touch, the cupcakes are cooled before frosting. The cream cheese-based frosting includes butter, confectioners' sugar, almond extract, and additional shredded coconut, producing a creamy, sweet topping that complements the cupcakes' moist crumb.
The cupcakes are generous in size and can be made smaller for serving children or to reduce quantity. The recipe is adapted from Ina Garten's cookbook with quantities halved.
Ingredients
- 12 Tbsp butter unsalted, at room temperature
- 1 cup granulated sugar
- 3 large egg room temperature
- 1 tsp vanilla extract or vanilla paste
- 1 tsp almond extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 3 1/2 ounces sweetened shredded coconut
cream cheese frosting
- 8 ounce cream cheese block, room temperature
- 8 Tbsp unsalted butter room temperature
- 1 tsp almond extract
- 3/4 pound confectioners sugar sifted
- 3 1/2 ounces coconut sweetened shredded
Instructions
- Preheat the oven to 325F
- Cream the butter and sugar until fluffy. I do this in my stand mixer with the paddle attachment.
- Beat in the eggs, one at a time, and be sure to scrape down the sides of the bowl between each one. Beat in the extracts.
- Whisk together the flour, baking powder, baking soda, and salt. Add it to the mixing bowl, alternately with the buttermilk, beginning and ending with the flour. Mix just until combined, and scrape down the bowl. Fold in the coconut. Be sure to scrape the bottom of the mixing bowl to get everything incorporated.
- Fill 10 cupcake liners. Bake for 30 minutes, or until golden browned and done through. You can test with a toothpick if you like. The tops should spring back when lightly touched. Let the cupcakes cool for a few minutes in the pan, then remove them to a rack to cool completely before frosting.
- To make the frosting cream together the soft cream cheese and butter. Add the extract and the sifted sugar and beat until fluffy. Frost the cupcakes generously and top with coconut.
Notes
- This recipe is adapted from Ina Garten's Barefoot Contessa cookbook with reduced quantity to avoid making too many cupcakes.
- The cupcakes are substantial in size; for children, consider making smaller cupcakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cupcakes
Amount Per Serving
Calories 684 kcal
% Daily Value*
| Calories | 684kcal | 34% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 39g | 60% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 277mg | 12% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
You'll Also Love
