I recently read Ina Garten’s memoir (highly recommend!) and in it she talks about a coconut cupcake recipe she made for her shop, Barefoot Contessa. She said the cupcakes would sell out in minutes every time she made them and I couldn’t help but imagine how delicious they must be. Inspired by this craving, I decided to turn my favorite coconut cake recipe into cupcakes and the results were perfect. These coconut cupcakes are deliciously soft and moist with the ideal amount of coconut flavor and beautiful texture from the shredded coconut throughout. I topped them with coconut buttercream before dipping them in shredded coconut, because more is more. I later found out that this is also what Ina did to decorate her coconut cupcakes, which makes me happy!
Coconut Cupcake Ingredients & Substitutions
These perfectly portioned coconut cupcakes are soft and moist, packed with just the right amount of coconut flavor, and have an amazing texture from the shredded coconut baked right in. Here are some of the key ingredients, the roles they play in this recipe, and substitutions you can make if needed:
- Cake Flour. This has the lowest protein content of all flours, which creates a soft texture in these cupcakes. You should be able to find cake flour at your local grocery store but if you can’t, you can make a cake flour substitute using all-purpose flour (plain flour) and a little bit of cornstarch. The instructions are in the notes section of the recipe and also detailed in this blog post.
- Baking Powder + Baking Soda. The leavening agents in this recipe, which help the cupcakes achieve the perfect rise and slightly domed tops.
- Unsalted Butter. The main fat used in these cupcakes, which lends a rich flavor and texture. If you don’t have unsalted butter on hand you can use salted butter as a substitute, just be sure to omit the salt in the recipe if you do.
- Granulated Sugar. This not only sweetens the cupcakes, but acts as a tenderizer to create a super soft texture.
- Egg Whites. Using only egg whites keeps these cupcakes really light in color and texture while also creating structure. This will mean separating the egg yolks from the egg whites and using only the egg whites. If you’d rather not use fresh eggs, you can substitute the two egg whites in this recipe with 4 Tablespoons (60ml) of carton egg whites.
- Sour Cream. Adds extra moisture. If you don’t have access to sour cream you can substitute this ingredient with plain yogurt, crème fraîche, or vegetable oil.
- Coconut Extract + Vanilla Extract. Since coconut extract is quite strong, you’ll only need a little bit (½ tsp) to flavor these cupcakes. I like to round out the coconut flavor with some vanilla extract to keep the flavor perfectly balanced.
- Canned Coconut Milk. You’ll want to use full-fat coconut milk that comes in the can. This will not only add coconut flavor but will also keep these cupcakes extra moist while binding the ingredients together.
- Shredded Sweetened Coconut. This gets folded in at the end of the recipe to create the perfect coconut texture. You could skip the shredded coconut if you really want to, but I love the texture and flavor it adds so much that I even use this to top the cupcakes.
Deliciously Smooth Coconut Buttercream
To frost these delicious coconut cupcakes, I made a simple coconut buttercream that’s flavored with coconut extract and more of the coconut milk. It’s an American buttercream recipe, which is really easy and quick to make, and I’ve reduced the sugar amount slightly to make sure it’s not too sweet. I love how silky smooth it is and compliments the coconut cupcakes beautifully.
If you’re not planning on topping the cupcakes with shredded coconut, you can absolutely spread this coconut buttercream onto the cupcakes with a small icing spatula or pipe it on with any piping tip. It’s so easy to decorate with!
How to Decorate Coconut Cupcakes
To decorate these cupcakes, I fitted a piping bag with Wilton Tip 1A and piped the coconut buttercream in a swirl, then dipped the cupcakes in shredded sweetened coconut. This created a look that reminded me of a Hostess Snoball in the best way. I was so pleased after Google searching Ina Garten’s coconut cupcakes that she decorated hers in the same way!
You can decorate these coconut cupcakes any way you’d like and even consider trying them with other frosting flavors. Here are some of my recommendations:
- Chocolate Buttercream
- Raspberry Buttercream
- Strawberry Buttercream
- Mocha Buttercream
- Lemon Buttercream
No matter how you decorate, I hope you love these coconut cupcakes as much as I do!
Coconut Cupcakes
Ingredients
Coconut Cupcakes
- 1 1/2 Cups (158g) sifted cake flour* DIY recipe in notes
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup (113g) unsalted butter, room temperature
- 3/4 Cup (150g) granulated sugar
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 3 Tbsp (45g) sour cream, room temperature
- 1/2 Cup (120ml) canned full-fat coconut milk, room temperature
- 1/2 Cup (39g) sweetened shredded coconut
Coconut Buttercream
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 1 1/2 Tbsp whole milk OR coconut milk, room temperature
- pinch of salt, or to taste
Topping
- 1/2 Cup sweetened shredded coconut
Instructions
Make the Coconut Cupcakes
- Preheat the oven to 350°F (177ºC) and line a cupcake pan or muffin tin with standard cupcake liners.
- Whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer with a large bowl), beat the butter on high for 2 minutes until light and creamy. Add in the sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle as needed. Turn the mixer to low and add the egg whites one at a time. Mix until well combined. Add in the vanilla, coconut extract, and sour cream, then mix for 1 minute on high.
- Add the dry ingredients all at once and mix on low until just combined, then continue mixing while you add the canned coconut milk in a slow, steady stream. Mix until smooth, then gently fold in the shredded coconut with a rubber spatula.
- Pour the batter evenly into the prepared cupcake tins and bake for 15-18 minutes, or until a toothpick inserted comes out clean.
Make the Coconut Buttercream
- With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes. Scrape down the bowl and paddle and add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
- Add the coconut extract, vanilla, milk, and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
Assembly
- When the cupcakes are fully cooled, prepare a piping bag with Wilton Tip 1A (or snip off 1/2 inch opening) and fill it with coconut buttercream. Add the shredded coconut topping into a small bowl, if using. Pipe a swirl onto each cupcake, then gently dip the frosted cupcake into the shredded coconut.
Notes
- The coconut cupcakes can be baked, cooled, covered in plastic wrap and stored at room temperature up to one day ahead of decorating. Alternatively you can freeze the cupcakes for up to 2 months before thawing at room temperature.
- The coconut buttercream can be made ahead and stored in an airtight container at room temperature for one day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer to bring it back to piping/frosting consistency.
Did you make these coconut cupcakes? Let me know what you think in the comments below, or by tagging me on Instagram! I love to see your creations and hear your feedback.
Looks really good ..is there any version of making it eggless
Is there another way to ice these cupcakes without using Butter, please.
Hi Lesa! If you’re looking for dairy free alternatives to butter you can sub the butter in this frosting recipe for vegan butter sticks or vegetable shortening. Otherwise I would recommend a whipped cream frosting like the one from this recipe, and you can add a little coconut extract if you want it coconut flavored: https://sugarandsparrow.com/strawberry-shortcake-layer-cake/#wprm-recipe-container-34158
I made these cupcakes, and they were very good. Soft and moist. Thank you and I am making them again tonight!
Yay, Dollie! I’m so happy you love this recipe so much that you’re making them again!