These cupcakes are moist and rich thanks to the coconut in the cupcake batter and in the cream cheese frosting. Another winning recipe by Barefoot Contessa.

Ina's Coconut Cupcake with Cream cheese frostings

Author: Ina Garten Barefoot Contessa
yields 18-20 cupcakes

Ingredients

  • 3/4 pound 3 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • For the frosting:
  • 1 pound cream cheese at room temperature
  • 3/4 pound 3 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds icing sugar

Instructions

  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a rack to cool completely.

  5. To make the frosting, cream together the cream cheese, butter, and vanilla and almond extracts in an electric mixer fitted with the paddle attachment (on low speed.) Add the confectioners' sugar and mix until smooth.
  6. Frost the cupcakes and sprinkle with the remaining coconut.

You can find Ina’s original recipe on Foodnetwork.com, here.

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Testing chocolate chip cookies recipes, this is an Epicurious recipe... good but will keep testing! Keep you posted 👍  #toughjob, #yum, #cookieaddict
  • Quick and Easy Hummus, with lemon juice, garlic, herbs and spices to add flavour and color. Check out the recipe on Bonjour Cuisine 🍋🍋
  • Dream breakfast @arthursmtl. This is the Scramble: perfectly cooked scrambled eggs with kale, onion and cheese, topped with sour cream, salsa and smashed avocado 🥑 . A++.
  • Try these harissa roasted carrots with tahini and chickpeas as a side dish tonight, easy and so delicious! Recipe on bonjourcuisine.com
  • Baked blintzes with blueberry sauce for the win 🏆 Perfect Shavuot recipe, and a much easier version than the original recipe, courtesy of Ina Garten 👸🏻.