Coconut Cupcakes

March 1, 2008 at 11:13 am | Posted in Cupcakes, Dessert | 25 Comments
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I got it in my head that it would be fun to make a cupcake version of a Lava Flow. This got me thinking of Ina’s Coconut Cake. And then I started to think about Coconut Cupcakes…


Coconut Cupcakes (adapted from Barefoot Contessa at Home)

  • 1 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk
  • 4 oz sweetened shredded coconut

In a large bowl mix the oil and sugar. Add the eggs one at a time. Mix in the vanilla and almond extract. Turn the mixer on low and add the flour, one cup at a time. Then add the baking powder, baking soda and salt. Mix on medium until well combined. Turn the mixer back to low and pour in milk. Then mix in coconut.

Using a cupcake scoop, fill a prepared cupcake pan. This makes 30 cupcakes. Bake at 350 degrees for 22 minutes. Allow to cool in the pan for 5 minutes then cool completely on a cooling rack.


For the Frosting

  • 1 pound cream cheese at room temperature
  • 1 stick of butter at room temperature
  • 3/4 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 pound confectioners’ sugar

Cream together the cream cheese and butter, add the vanilla and almond extracts, then sift in sugar.

Fill a pastry bag with frosting. Cut a 1 inch hole. Generously pipe the frosting. Sprinkle on sweetened shredded coconut and then pat gently.


These can be made the day ahead. Store in the refrigerator in an airtight container. frost the cupcakes before serving. Allow the cupcakes to come up to room temperature.


For my dear friend Crystal, Happy Birthday!

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