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Coconut Cupcakes Recipe

Coconut Cupcakes Recipe photo by Taste of Home

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I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.—Judy Wilson, Sun City West, Arizona

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Coconut Cupcakes Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 30 Servings

20 20 40

Ingredients

1-1/2 cups butter, softened
2 cups sugar
5 eggs
1 to 1-1/2 teaspoons vanilla extract
1 to 1-1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1-1/4 cups flaked coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2-3/4 cups confectioners' sugar
Additional flaked coconut, toasted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 323 calories, 19 g fat (12 g saturated fat), 81 mg cholesterol, 265 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Coconut Cupcakes in Taste of Home June/July 2003, p31

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Coconut Cupcakes

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Reviewed on Feb. 27, 2012 by margo_wheeler

My daughter made these for our county fair, without the frosting, and took home a purple ribbon. Very good cupcake.

Reviewed on Mar. 04, 2011 by cherie.godbey

This was delicious! It made a ton of batter! I got 3 dozen from it. The texture of the coconut in the batter was very good! Both of my kiddos loved it!

Reviewed on Mar. 01, 2011 by roxanne23

These are the best cupcakes ever i doubled the batch for my daughters birthday but my husband eat so many i needed to make more before the party lol

Reviewed on Nov. 20, 2010 by shier

these are great they taste so go , i didnt put in almond extract I don't like the taste of it so i put in all vanalla there the best the cream cheese icing is to die for yum yum

Reviewed on Feb. 01, 2010 by Amy1

These are delicious!! However, I put a lot more coconut on top of the cupcakes than the picture shows. I put as much as they can handle! I also cut some of the cupcakes in half and put the icing in the center with some added coconut. That was good too! You could maybe add a little bit more butter to the recipe though. They were great slightly refrigerated on the day that I made them and the next morning. After that, the cake part was too dry. These have a fabulous flavour though! I put 1.5 tsp of vanilla and 1.5 tsp of almond extract in the batter part. My almond extract is a few years old though (it may have lost some flavour).