Coconut Cupcakes

I hope ya’ll aren’t tired of cupcakes yet, cause I’ve been on a roll. Plus, I figured with the week our country has had – we could probably all use a cupcake – right? I’ve been a fan of Ina’s coconut cupcakes for quite some time – but I always feel ridiculous using 3 sticks of butter in the batter for the cupcakes. Not to mention it makes like 46 cupcakes, when she says it’s supposed to make 18. 

So I scaled it down a bit, and made a few changes. I took a page from my favorite coconut cake recipe and added a bit of cream of coconut to the cake batter. It adds moisture, sweetness, and big coconut flavor – which are all big pluses in my book, as far as cupcakes are concerned! I also added a bit of coconut extract for an even more pronounced coconut flavor. Topped with a coconut cream cheese frosting, and a dusting of toasted coconut – it’s Heaven in a cupcake liner.

13 Comments

  1. Posted April 19, 2013 at 12:37 PM | Permalink

    I am obsessed with coconut cake, so naturally I will love these. I love that they are in bite sized, portion-control form, aka cupcake! They look fabulous!

  2. Posted April 19, 2013 at 12:56 PM | Permalink

    Love the toasted coconut garnish!

  3. Posted April 19, 2013 at 2:49 PM | Permalink

    These sound amazing – especially that coconut cream cheese frosting! And you’re right – I think we could all use a cupcake this week : )

  4. Posted April 19, 2013 at 5:04 PM | Permalink

    I LOVE coconut!! These look heavenly! 🙂

  5. Posted April 19, 2013 at 8:06 PM | Permalink

    Your cupcakes look gorgeous! I love the sound of the toasted coconut on top of cream cheese frosting!

  6. Posted April 19, 2013 at 11:26 PM | Permalink

    these look delish!

  7. Posted April 20, 2013 at 8:43 AM | Permalink

    Are you kidding, I never tire of cupcakes!!! And coconut is my favorite? How did you know? Looks gorgeous!

  8. Posted April 21, 2013 at 8:21 PM | Permalink

    I LOVE cupcakes and these sound delicious!

  9. Posted April 23, 2013 at 6:27 PM | Permalink

    I just realized last year that I like coconut when I made a coconut cake for my grandpas birthday and couldn’t stop snacking on the toasted coconut! Definitely think I’ll be making these for his next birthday!

  10. Heather
    Posted May 1, 2013 at 7:58 PM | Permalink

    Made these an hour ago and had to post immediately. These cupcakes are so good!! I was doing a trial run for my daughters graduation party and these made the cut. Thank you for posting 🙂

  11. Heather
    Posted March 1, 2015 at 9:50 PM | Permalink

    Made these last night. Measurements seemed a bit off… We used coconut flour opposed to all-purpose (my friend is gluten sensitive), which may be a big culprit, but they are extremely dry. Like, EXTREMELY DRY. I’ve never baked with coconut flour before, so maybe that’s why. The flavor was good, but not the consistency.Also DO NOT toast 1 cup coconut!! Unless you’re making 500 cupcakes, you will only need a small amount of toasted coconut for garnish… 1/4 cup at most I would say. Such a waste of coconut flakes! The frosting is delicious! However, barely enough for the 17 cupcakes that we decided to keep (threw out 7 of them since without frosting, they’d be pretty bad). Also, made a raspberry rum filling. [2 packages raspberries, 1/4 cup sugar, ~3 tbls clear rum. Heat all ingredients in a skillet on medium-high, stirring constantly, until raspberries have broken down. Reduce heat to medium and stir constantly until it has thickened up and reduced by about half.] The filling was a great addition! Want to try these again with regular flour, but I’m concerned the measurements still will not be exactly accurate. Baking IS a science!!

    • Posted March 4, 2015 at 12:14 AM | Permalink

      I don’t think the measurements are the issue, Heather. I’m sorry that they turned out dry for you, but as you said – baking is a science and you may very well get different results when substituting different ingredients…like coconut flour. And, a bag of shredded coconut costs $1. If your taking the time and effort to toast it, you may as well make it worth your time and effort and toast a good amount. No, you don’t use the entire cup. But the leftovers can be used in so many delicious applications I think it’s a far cry to say it’s wasted.

  12. Jackie
    Posted April 27, 2016 at 10:30 PM | Permalink

    I made these tonight. Best cupcakes ever!

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