Ina Garten’s Coconut Cupcakes are easy-peasy tender white cupcakes topped with the most insanely delicious coconut cream cheese frosting ~ it’s no wonder they were super popular at her famous Barefoot Contessa shop!
crowd pleasing coconut cupcakes
These classic cupcakes were crowd pleasers year after year in Ina’s Barefoot Contessa shop on Long Island, and I’m so not surprised. They’re easy to make and really there’s not a single bad thing I can say about them. The batter is easy to throw together and the cupcakes bake up with perfect little domes. The frosting is to die for, it has the tang of cream cheese without being overpowering. And who can resist big fluffy mounds of coconut?
grocery list for coconut cupcakes
- 8 ounces cream cheese ~ you want the brick style cheese, not whipped. I recommend the full fat version.
- 7 ounce bag of sweetened shredded coconut ~ you want moist sweetened coconut, I use Bakers Angel Flake.
- buttermilk ~ if you don’t keep buttermilk in your fridge, you should! It makes such a difference in baking.
pantry staples
- butter
- sugar
- eggs
- flour
- vanilla and almond extract
- baking powder and soda
- salt
- confectioner’s sugar
baking with coconut ~ choose the right kind!
The cake is tender and moist, and has half the bag of coconut folded into it. The frosting is topped with the other half, so there’s plenty of coconut presence. There are lots of different types of coconut (desiccated, shaved, flaked and shredded) and you want to be sure to buy the right type. I use Bakers Angel Flake. It’s sweetened flaked coconut that is quite moist.
TIP: If you’d like to top your cupcakes with toasted coconut, spread it on a microwave safe plate and microwave for 3 minutes, stirring after every minute, until it turns golden brown.
dress up your cupcakes
In honor of spring I baked the cupcakes up in some cute floral wrappers I found on Amazon. I keep all my decorative cupcake liners stacked in mason jars, it’s an old Pinterest hack that really works great to keep them organized and crush proof
FOOD STYLIST’S TIP: after baking and frosting, slip a second fresh muffin liner onto your cupcakes for a prettier look.
We found that the cupcakes fit perfectly into a coffee carrier ~ the perfect way to tote them to the office, or to a neighbor!
more coconut, please!
- Coconut Snowball Cookies
- Triple Coconut Pound Cake
- Thai Coconut Soup (tom kha)
- Our Favorite Salmon Coconut Curry
- How to Make Coconut Rice
- Creamy Fruit Salad with Coconut Dressing
- Pineapple Coconut Bars
Ina Garten’s Coconut Cupcakes
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.
Notes
- These are hefty cupcakes. If you are baking for kids you can make them smaller.
Nutrition
These are a coconut lover’s dream. Perfect as a dessert….but I would love one with my afternoon latte!! Great for brunch too.
Who are we kidding, Gloria ~ they make the best little breakfast treat, too 😉
Love, love, LOVE coconut! After lemon, my favorite flavor for sweets (chocolate is a distant third — go figure!). Anyway, these look wonderful — thanks.
Then I might just have to blow your mind and make a lemon coconut dessert one of these days John!
I’ve never had a recipe from Ina that wasn’t delicious and these cupcakes, I’m sure will be no exception!
I didn’t know you could buy Liberty print napkins….. now I know what to get my mom for Mother’s Day! And BTW I’m obsessed with anything Ina. these cupcakes look so good!
I bet your mom will love the Liberty stuff Rebecca ~ and Ina…there are no words…:)
Ina is just the QUEEN of fabulous confections, isn’t she? I love love love coconut, but I’ve never had her Coconut Cupcakes. I can’t wait to give this a try! ( … and to do some serious organization of my cupcake papers! )
Haha ~ and yes, she really is, I think her baking recipes are some of her best, they truly never fail.
Those cupcake papers are so pretty and I love the mason jar tip! I’m headed down to the pantry to grab one! These cupcakes look fantastic!
I’ve made these cupcakes and know they are wonderful but you’ve made them look absolutely gorgeous! Love those cupcake wrappers and your pretty presentation!
I’ve always ogled them but never made them until now, I think they’re divine 🙂
So lovely and I’m with you! Ina never let’s me down 🙂 Happy Mother’s Day, Sue!
I <3 Ina
Sue, these look so dreamy and beautiful and I have no doubt that they are divine too. Have never seen sweetened coconut over here…can I replace it with regular dried one?
It’s so interesting how certain products (ahem, canned pumpkin) don’t seem to make it across the pond. I can’t imagine baking without sweetened coconut. The issue is that it is very moist, as opposed to regular dried coconut. If you can find something that has a little moisture to it, or even maybe shred a fresh coconut?
Thanks for sharing this wonderful recipe Sue! I will have to give these a try very soon. So perfect for all graduation parties, baby or wedding showers or just because! They are beautiful!
Thanks Tricia, I think they’re great for entertaining because they’re so easy to put together and they have great appeal. Minis would be great for a baby shower!