The best Coconut Cupcakes recipe

Coconut Cupcakes

I love a good Coconut cupcakes recipe, and this one is a winner. I have tried several baking recipes from Ina Garten, and they are all perfect. Exciting, right? Several of Ina’s baking recipes are very simple and easy to make.

Growing up with my siblings was fun. We would cook and bake together every week. Now that we each have several lives, it is hard to get together for a cookout or baking day. Living in separate states does not help either.

I love baking and cooking for friends and family. I recently attended a high school graduation party my girlfriend was having for her son. She had asked me to bake cupcakes and cheesecakes for her to add to her dessert table.

I baked about three dozens coconut cupcakes and three dozens chocolate cupcakes and two cherry cheesecakes. Can you believe that the cupcakes disappeared within an hour? Yes, all gone within one hour!

Coconut Cupcakes
Coconut Cupcakes

What was very fascinating is the fact that the guests even ate the icing. I am not a huge fan of frosting and especially fondant and the ones with food coloring.

Research about food dyes has claimed that they cause several problems in children including allergies, hyperactivity, learning impairment, irritability, and aggressiveness.

The icing I used on the cupcakes is made with cream cheese. Cream cheese makes a wonderful icing as long as you don’t add any food coloring. The best thing about cream cheese icing is that you don’t need to add much in it to taste good.

Powdered sugar, milk or water, butter and an extract is all you need to make the best cream cheese icing.

Coconut Cupcakes
Coconut Cupcakes

Throughout my baking years, I have found that strangers, my friends, and family, prefer simple plain cupcakes and cupcakes with dried fruits, nuts or chocolate. Icing does not interest them at all.

They see it as a waste of ingredients.  And same here as well. Who wants a pile of sugar sitting on top of their cupcake?

This coconut cupcake recipe from Ina Garten is definitely a winner. You may want to try. And trust me when I tell you they only thing you need is a good extract, powdered ginger and ground nutmeg to make your life a sweet one.

I chose to frost the cupcakes with the cheesecake icing and topped with toasted shredded coconut. And by the way, my secret for the icing is coconut liqueur. Shhh… don’t share with everyone.

Coconut Cupcakes
Coconut Cupcakes

Let me know what you think of the recipe and the occasion you became the best baker ever.



The best Coconut Cupcakes recipe

Fluffy Coconut Cupcakes recipe, topped with cream cheese icing and toasted coconut; a crowd pleaser - make this for your next event.
Servings 18 - 20 cupcakes


  • 3/4 pound 3 sticks unsalted butter room temperature
  • 2 cups sugar
  • 5 extra-large eggs at 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 at 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


  • Preheat the oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, coconut liqueur (if using), vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.


Recipe adapted from Ina Garten - Food Network


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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Corn Allergy:

Always choose ingredients without corn or corn derivatives.

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