The Best Coconut Cupcakes: A Tropical Delight
There’s nothing quite like the taste of a moist, flavorful cupcake topped with a creamy, dreamy frosting. And when that cupcake is infused with the tropical essence of coconut, it’s pure bliss. Today, we’re sharing a recipe for the best coconut cupcakes that will transport you to a sunny paradise with every bite.
These coconut cupcakes are a delightful treat for any occasion! Here’s why you should give them a try:
For Birthdays:
- Impress your guests with a homemade, gourmet dessert.
- The tropical flavors of coconut and the festive presentation make them perfect for a birthday celebration.
- They’re sure to be a hit with both kids and adults.
For Holidays:
- Add a touch of sweetness to your holiday table.
- The warm spices like ginger and nutmeg complement the festive atmosphere.
- They’re easy to make in advance, making them perfect for busy holiday gatherings.
Just Because:
- Satisfy your sweet tooth with a delicious and indulgent treat.
- The combination of moist cake, creamy frosting, and toasted coconut is irresistible.
- They’re perfect for a cozy night in or a special occasion.
Give this recipe a try and experience the joy of homemade coconut cupcakes!
Here’s a breakdown of the ingredients:
For the Cupcakes:
- Unsalted Butter: Provides richness and moisture to the cupcakes.
- Sugar: Sweetens the cupcakes and helps create a tender crumb.
- Eggs: Add structure and richness to the cupcakes.
- Vanilla and Almond Extracts: Enhance the flavor of the cupcakes.
- Flour: The primary structural component of the cupcakes.
- Baking Powder and Baking Soda: Leavening agents that help the cupcakes rise.
- Kosher Salt: Balances the sweetness and enhances the flavor.
- Ground Ginger and Nutmeg: Warm spices that add depth to the flavor.
- Buttermilk: Adds tanginess and moisture to the cupcakes.
- Sweetened Shredded Coconut: Provides a tropical flavor and texture.
For the Frosting:
- Cream Cheese: Adds richness and tanginess to the frosting.
- Unsalted Butter: Provides a creamy texture and helps to stabilize the frosting.
- Vanilla and Almond Extracts: Enhance the flavor of the frosting.
- Coconut Liqueur (Optional): Adds a boozy, coconut flavor.
- Confectioners’ Sugar: Sweetens the frosting and gives it a smooth texture.
Substitutions for the Best Coconut Cupcakes:
This recipe is delicious as is, but we understand some people might have allergies or preferences that require adjustments. Here’s how you can customize it:
Nut Allergy? No Problem!
Since the recipe calls for both almond and vanilla extracts, you can easily omit the almond extract without compromising the overall flavor. The vanilla extract will still provide a lovely background flavor, and the coconut will shine through.
Confectioners’ Sugar Woes:
Regular confectioners’ sugar often contains cornstarch as an anti-caking agent. 1 If you need a cornstarch-free option, you can buy confectioners’ sugar labeled as “cornstarch-free” at most specialty stores or online retailers like Amazon.com.
DIY Buttermilk:
Don’t have buttermilk on hand? No worries! Here’s a simple way to make your own substitute:
- Ingredients:
- 1 cup milk (whole milk works best, but any type will do)
- 1 tablespoon lemon juice or white vinegar
- Instructions:
- In a measuring cup, combine the milk and vinegar or lemon juice.
- Let the mixture sit for 5-10 minutes, allowing it to curdle slightly. This is your homemade buttermilk!
Sweetener Options:
This recipe calls for white sugar, but you can experiment with different sweeteners to achieve a desired taste or cater to dietary needs:
- Organic Sugar: Substitute granulated organic sugar in a 1:1 ratio for the white sugar.
- Coconut Sugar: Coconut sugar adds a subtle caramel flavor and a touch more moisture. Use ¾ cup coconut sugar for every 1 cup of white sugar. Be aware that coconut sugar can slightly alter the texture of the cupcakes.
- Brown Sugar: Light brown sugar will add a hint of molasses flavor and a slightly chewier texture. Use ¾ cup brown sugar for every 1 cup of white sugar.
Remember: When substituting sugars, you might need to adjust the amount of liquid depending on the moisture content of the chosen alternative. It’s always best to start by adding a little less than the recommended amount and then adding more if needed.
These substitutions will allow you to enjoy the deliciousness of these coconut cupcakes regardless of allergies or ingredient preferences. Have fun customizing the recipe and creating your perfect coconut cupcake!
Tips for the Best Coconut Cupcakes:
- Store Properly: Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for optimal creaming.
- Sift Dry Ingredients: Sifting the dry ingredients helps to prevent lumps and ensures a smooth batter.
- Don’t Overmix: Overmixing the batter can lead to tough cupcakes. Mix just until the ingredients are combined.
- Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Enjoy these delicious coconut cupcakes with a cup of coffee or tea. They’re perfect for any occasion, from birthdays to potlucks.
Source:
The best Coconut Cupcakes recipe
Ingredients
For the Cupcakes:
- 3/4 pound 3 sticks unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup buttermilk
- 14 ounces sweetened shredded coconut
For the Frosting:
- 1 pound cream cheese room temperature
- 3/4 pound 3 sticks unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 teaspoon coconut liqueur optional
- 1 1/2 pounds confectioners’ sugar sifted
Instructions
- Preheat Oven: Set your oven to 325°F (165°C).
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ginger, and nutmeg.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients and buttermilk to the wet ingredients, alternating between the two. Mix until just combined.
- Fold in Coconut: Gently fold in 7 ounces of the shredded coconut.
- Bake Cupcakes: Line a muffin tin with paper liners. Fill each liner about 2/3 full with batter. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
- Make Frosting: In a large bowl, cream together the cream cheese and butter until smooth. Beat in the vanilla, almond extract, and coconut liqueur (if using). Gradually add the confectioners' sugar, mixing until the frosting is light and fluffy.
- Frost and Decorate: Once the cupcakes are completely cool, frost them with the coconut cream cheese frosting. Sprinkle the remaining coconut on top for added texture and flavor.
Notes
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for optimal creaming.
- Sift Dry Ingredients: Sifting the dry ingredients helps to prevent lumps and ensures a smooth batter.
- Don’t Overmix: Overmixing the batter can lead to tough cupcakes. Mix just until the ingredients are combined.
- Cool Completely: Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store Properly: Store the cupcakes in an airtight container at room temperature for up to 3 days.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on July 12, 2017. Revised and updated.
