3.7 from 426 votes
Ina Garten’s Coconut Cupcakes
Ina Garten's Coconut Cupcakes ~ these easy-peasy tender cupcakes are topped with the most insanely delicious coconut cream cheese frosting!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 10 cupcakes
Calories: 684 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 12 Tbsp unsalted butter at room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla paste or extract
- 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 coconut
cream cheese frosting
- 8 ounce block of cream cheese, room temperature
- 8 Tbsp unsalted butter, room temperature
- 1 tsp almond extract
- 3/4 pound confectioner's sugar, sifted
- 3 1/2 ounces sweetened shredded coconut
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.
Cup of Yum
Notes
- *Recipe lightly adapted from Ina Garten ~ it's in her Barefood Contessa Cookbook. I've halved Ina's recipe, because I didn't want 20 cupcakes around to tempt me.
- These are hefty cupcakes. If you are baking for kids you can make them smaller.
Nutrition Information
Calories
684kcal
(34%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
39g
(60%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
140mg
(47%)
Sodium
277mg
(12%)
Potassium
185mg
(5%)
Fiber
2g
(8%)
Sugar
63g
(126%)
Vitamin A
1105IU
(22%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10cupcakes
Amount Per Serving
Calories 684
% 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.