Ina Garten Coconut Cupcakes Recipe

This tender moist Ina Garten Coconut Cupcakes is made with buttermilk, shredded coconut, and cream cheese, ready in 45 minutes. The tangy cream cheese icing perfectly balances the sweet coconut flakes piled on top of each cake. I always make these when I need a guaranteed crowd pleaser for spring gatherings.

Try More Recipes:

• Ina Garten Sugar Cookie Recipe
• Ina Garten Chocolate Chip Cookies Recipe
• Ina Garten Carrot Cake Recipe

Why This Classic Works

I used to struggle with dry cupcakes until I tried this method using buttermilk and extra eggs. The combination adds incredible moisture that holds up even days later.

The small splash of almond extract in both the batter and the frosting surprised me. It brings out the coconut flavor beautifully without tasting artificial.

Ina Garten Coconut Cupcakes Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups granulated sugar
• 5 extra-large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups all-purpose 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, room temperature
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 pounds confectioners’ sugar

How To Make Ina Garten Coconut Cupcakes

1. Preheat and Prep: Preheat your oven to 325 degrees Fahrenheit. Line muffin pans with paper liners.
2. Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream the butter and sugar on high speed until light and fluffy.
3. Add Wet Ingredients: Turn the mixer to low and add eggs one at a time. Mix in the vanilla and almond extracts.
4. Mix Dry Ingredients: In a separate bowl, sift the flour, baking powder, baking soda, and salt.
5. Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture in three parts. Fold in 7 ounces of coconut.
6. Bake: Fill liners to the top and bake for 25 to 35 minutes until golden. Let cool completely.
7. Make Frosting: Whip cream cheese, butter, vanilla, and almond extract. Gradually add confectioners’ sugar until smooth.
8. Frost and Decorate: Frost the cooled cupcakes generously and dip the tops into the remaining coconut.

Recipe Tips

• Room temperature ingredients: Using room temperature butter and eggs ensures the batter emulsifies properly for a tender crumb.
• Do not overmix: Once you add the flour, mix only until just combined to prevent dense cakes.
• Fill to the top: Unlike other recipes, filling these liners completely gives you that signature generous dome shape.

What To Serve With Coconut Cupcakes

Serve these cupcakes alongside a fresh pot of hot black tea or strong coffee to cut through the sweetness. They also pair wonderfully with fresh berries or a tropical fruit salad.

How To Store

Keep frosted cupcakes in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for an hour before eating so the frosting softens. You can freeze unfrosted cupcakes for up to 3 months.

FAQs

• Can I use regular milk instead of buttermilk? You can make a substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for five minutes before using.
• Why did my cupcakes sink in the middle? Opening the oven door too early or underbaking can cause cupcakes to collapse. Always check for doneness with a toothpick.
• Can I make the frosting ahead of time? Yes, you can refrigerate the frosting in an airtight container for up to three days. Bring it back to room temperature and re-whip before using.

Nutrition

• Calories: 580
• Total Fat: 34g
• Saturated Fat: 22g
• Cholesterol: 125mg
• Sodium: 280mg
• Total Carbohydrate: 65g
• Protein: 6g

Try More Recipes:

• Ina Garten Tres Leches Cake Recipe
• Ina Garten Apple Pie Bars Recipe
• Ina Garten Banana Bread Recipe

Ina Garten Coconut Cupcakes

Recipe by Imen Dridi

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Fluffy moist Ina Garten Coconut Cupcakes packed with sweet shredded coconut and topped with a rich cream cheese frosting in just 45 minutes. Perfect for spring parties or weekend baking projects when you need a reliable dessert.

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature

• 2 cups granulated sugar

• 5 extra-large eggs, room temperature

• 1 1/2 teaspoons vanilla extract

• 1 1/2 teaspoons almond extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

• 1 cup buttermilk

• 14 ounces sweetened shredded coconut

• 1 pound cream cheese, room temperature

• 1/2 pound (2 sticks) unsalted butter, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 1 1/2 pounds confectioners’ sugar

Directions

• 1. Preheat and Prep: Preheat your oven to 325 degrees Fahrenheit. Line muffin pans with paper liners.
• 2. Cream Butter and Sugar: In a stand mixer with a paddle attachment, cream the butter and sugar on high speed until light and fluffy.
• 3. Add Wet Ingredients: Turn the mixer to low and add eggs one at a time. Mix in the vanilla and almond extracts.
• 4. Mix Dry Ingredients: In a separate bowl, sift the flour, baking powder, baking soda, and salt.
• 5. Combine Batter: Alternately add the dry ingredients and buttermilk to the butter mixture in three parts. Fold in 7 ounces of coconut.
• 6. Bake: Fill liners to the top and bake for 25 to 35 minutes until golden. Let cool completely.
• 7. Make Frosting: Whip cream cheese, butter, vanilla, and almond extract. Gradually add confectioners’ sugar until smooth.
• 8. Frost and Decorate: Frost the cooled cupcakes generously and dip the tops into the remaining coconut.