Ina Garten Coconut Cupcakes Recipe

This Ina Garten Coconut Cupcakes Recipe is rich and fluffy, which uses shredded coconut and cream cheese frosting. It’s a classic, foolproof recipe, ready in about 50 minutes.

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Ina Garten Coconut Cupcakes Recipe Ingredients

For the Cupcakes:

• ¾ pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs, room temperature
• 1½ teaspoons pure vanilla extract
• 1½ teaspoons pure almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk, shaken
• 14 ounces sweetened shredded coconut (divided)

For the Frosting:

• 1 pound cream cheese (2 packages), room temperature
• ¾ pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1½ pounds confectioners’ sugar, sifted

How To Make Ina Garten Coconut Cupcakes Recipe

1. Preheat and prep pans: Preheat your oven to 325°F. Line muffin tins with paper cupcake liners.
2. Cream butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed for 3–5 minutes until light and fluffy.
3. Add eggs and extracts: Reduce mixer speed to medium and add eggs one at a time, mixing well. Add vanilla and almond extracts.
4. Mix dry and wet ingredients: In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add to the butter mixture alternately with buttermilk, starting and ending with dry ingredients. Mix just until combined.
5. Fold in coconut: Gently fold in 7 ounces of shredded coconut by hand.
6. Fill and bake: Fill cupcake liners about 3/4 full. Bake for 25–35 minutes, or until golden and a toothpick comes out clean.
7. Cool the cupcakes: Let cupcakes cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. Make the frosting: In the stand mixer, beat cream cheese, butter, vanilla, and almond extracts until fluffy. Slowly add sifted confectioners’ sugar and beat until smooth and creamy.
9. Frost and decorate: Frost each cooled cupcake generously. Top with the remaining shredded coconut, gently pressing to adhere.

Recipe Tips

• Can I use regular eggs instead of extra-large? Yes, use 6 large eggs in place of 5 extra-large.
• How to prevent dense cupcakes: Don’t overmix the batter—mix just until combined.
• Can I make these ahead? Yes, bake and frost a day ahead. Store in the fridge and bring to room temp before serving.
• How to toast the coconut: For extra flavor, lightly toast the coconut in a skillet or oven before topping.
• What’s the best way to frost cupcakes? Use a piping bag or a small offset spatula for a clean, bakery-style finish.

What To Serve With Coconut Cupcakes

These cupcakes are perfect on their own or with light accompaniments:

• Fresh berries or fruit salad
• Sparkling lemonade or iced tea
• A scoop of vanilla or coconut ice cream
• Chocolate-dipped strawberries

How To Store Coconut Cupcakes

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving.

Freeze: Freeze unfrosted cupcakes for up to 2 months. Thaw at room temp, then frost before serving.

Coconut Cupcakes Nutrition Facts

• Calories: ~580 kcal (per cupcake)
• Carbohydrates: 64 g
• Protein: 6 g
• Fat: 34 g
• Saturated Fat: 22 g
• Cholesterol: 115 mg
• Sodium: 240 mg
• Fiber: 2 g
• Sugar: 45 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe as a cake instead of cupcakes?
Yes, use the same batter for a 9×13 cake pan or two 9-inch round pans. Adjust baking time accordingly.

Can I reduce the sugar in the frosting?
Yes, start with 1 pound of sugar and adjust to taste.

What kind of coconut should I use?
Use sweetened shredded coconut for the best flavor and texture.

Can I skip the almond extract?
Yes, but the almond adds a distinct flavor. You can replace it with more vanilla extract if preferred.

Why is my frosting runny?
Make sure both the cream cheese and butter are room temp but not too soft, and always use sifted sugar.

Try More Recipes:

• Ina Garten Mandel Bread Recipe
• Ina Garten Autumn Sangria Recipe
• Ina Garten Blueberry Crumb Cake Recipe