Coconut Pecan Cupcakes Recipe
Coconut Pecan Cupcakes Recipe photo by Taste of Home
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Coconut Pecan Cupcakes Recipe

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Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 5 eggs, separated
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 cups sweetened shredded coconut
  • 1 cup finely chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3-3/4 cups confectioners' sugar
  • 3/4 cup chopped pecans

Nutritional Facts

1 each: 410 calories, 23g fat (10g saturated fat), 70mg cholesterol, 206mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 4g protein.


  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
  4. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
Originally published as Coconut Pecan Cupcakes in Taste of Home April/May 2007, p27

Reviews for Coconut Pecan Cupcakes

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mzgrinder User ID: 6418368 261243
Reviewed Feb. 13, 2017

"Delicious! Little troublesome to make, not so much troublesome, just time consuming to make, but very worth it. I followed recipe all the way, and it made 2 dozens cupcakes in a regular size tin. Had enough left over to make 21 mini's. Probably could have made at least 6 more regulars. Wanted to toast the coconut, but just didn't have time. Very Yummy as is. Not a problem with rising as some reviewed, filled about 3/4 full and they were perfect."

tamsea User ID: 1024203 95596
Reviewed Nov. 23, 2013

"These are delicious!! It is awfully sweet, but very tasty. The only problem I had was that the cupcake batter didn't rise much. I filled them almost full so it didn't really matter. Maybe it isn't supposed to. It was still yummy."

marrisa_s User ID: 6152461 150175
Reviewed May. 16, 2012

"WOW!!! These were amazing!! I made these for a mothers day lunch and every single one of them went! I was kinda disappointed that there wasnt any leftover for me to eat later :)"

parksville User ID: 1598935 95594
Reviewed Jul. 2, 2011

"These are really good, although we found them a bit too sweet for our taste. Will make again and try cutting back on the sugar and use unsweetened coconut next time. Overall - a great cupcake!"

jen.hollingsworth User ID: 5559986 103946
Reviewed Mar. 21, 2011

"These cupcakes were the best!!!! Everyone loved them..... very moist!"

jamiekidd77 User ID: 3461757 208865
Reviewed Aug. 9, 2010

"These cupcakes were awesome! My husband loved them. They are probably the best cupcakes I've ever had!"

vickivee3 User ID: 1975556 103944
Reviewed Mar. 16, 2010

"I halved the recipe and only used 2 eggs-very good. Loved the nutty taste!"

mary296a User ID: 1994743 169784
Reviewed Mar. 16, 2010

"use the buttermilk, it complments the frosting"

tramthum User ID: 4916068 164501
Reviewed Mar. 16, 2010

"I made these for a church pot luck. I ran out of time and did not have time to frost them with the recipe given so i just substituted an almond flavored powdered sugar drizzle. They were a hit and all but a couple were eaten. Everyone raved about how good they tasted. While i liked them, The recipe was not a 1,2,3 step recipe. Also, you have to fill the cupcake liner up almost all of the way. I only filled up the liner half way for the first batch and that batch was not enought (should have read the directions a little better). I did toast the coconut as suggested by another reader. I will make these again, with more time so i can make the frosting also."

[email protected] User ID: 827703 150171
Reviewed Mar. 15, 2010

"These were fabulous!!!"

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