This easy Barefoot Contessa coconut cupcake recipe makes a creamy and delicious treat for any occasion. With a simple blend of coconut and cream cheese icing, it’s the perfect sweet snack. You can also adjust the ingredients based on what you have on hand, making it a flexible and quick baking option!
Ingredients Needed
Coconut Cupcakes
- 340g unsalted butter (room temperature)
- 400g sugar
- 5 extra-large eggs (room temperature)
- 1-1/2 teaspoons vanilla extract
- 1-1/2 teaspoons almond extract
- 375g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 240ml buttermilk
- 400g sweetened shredded coconut
Cream Cheese Icing (For 18 to 20 Large Cupcakes)
- 225g cream cheese (room temperature)
- 340g unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 680g icing sugar (sifted)
How To Make Coconut Cupcakes
- Preheat the oven and prepare the pans: Preheat the oven to 160°C (fan) / 325°F. Oil the top of two muffin trays and line with paper liners.
- Cream the butter and sugar: In the bowl of an electric mixer, beat the butter and sugar together for about 5 minutes until light and fluffy.
- Add eggs and extracts: With the mixer running on low, add the eggs one at a time, scraping the bowl after each addition. Add the vanilla and almond extracts and mix until smooth.
- Mix dry ingredients and buttermilk: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients and buttermilk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
- Add coconut: Fold in 200g of shredded coconut gently into the batter.
- Fill the muffin pans: Fill each muffin cup to the top with the batter.
- Bake the cupcakes: Bake for 25-35 minutes until the tops are golden and a toothpick inserted into the centre comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese icing: For the icing, beat together the cream cheese and butter until smooth and fluffy. Add the vanilla and almond extracts, then gradually add the sifted icing sugar, mixing until fully combined and fluffy.
- Frost and decorate: Once the cupcakes are cool, frost them generously with the cream cheese icing and sprinkle the remaining shredded coconut on top. Enjoy!
Recipe Tips
- Shot Type & Composition: A top-down, close-up shot of three cupcakes arranged on a white plate, captured in realistic, cookbook-style photography.
- Cupcake Details: Each cupcake is topped with cream cheese frosting, covered in shredded coconut, and decorated with a yellow Peeps marshmallow bunny sitting upright.
- Surrounding Details: The cupcakes are surrounded by colorful jellybeans scattered around the plate, creating a vibrant and playful scene.
- Lighting & Realism: The image should have soft, natural lighting to highlight the textures of the frosting, coconut, and candy, giving a fresh and inviting look.
How To Store Leftovers
- Refrigerate: Place leftover coconut cupcakes in an airtight container in the fridge.
- Freeze: wrap leftover coconut cupcakes tightly in plastic wrap and foil, then store in a freezer bag. They’ll last for up to 3 months. To thaw, leave them at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 cupcake
- Calories: 410
- Total Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 190mg
- Potassium: 175mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 41g
- Protein: 3g
Try More Recipes:
Barefoot Contessa Coconut Cupcakes
Description
This easy Barefoot Contessa coconut cupcake recipe makes a creamy and delicious treat for any occasion. With a simple blend of coconut and cream cheese icing, it’s the perfect sweet snack. You can also adjust the ingredients based on what you have on hand, making it a flexible and quick baking option!
Ingredients
Coconut Cupcakes
Cream Cheese Icing (For 18 to 20 Large Cupcakes)
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 160°C (fan) / 325°F. Oil the top of two muffin trays and line with paper liners.
- Cream the butter and sugar: In the bowl of an electric mixer, beat the butter and sugar together for about 5 minutes until light and fluffy.
- Add eggs and extracts: With the mixer running on low, add the eggs one at a time, scraping the bowl after each addition. Add the vanilla and almond extracts and mix until smooth.
- Mix dry ingredients and buttermilk: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients and buttermilk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix until just combined.
- Add coconut: Fold in 200g of shredded coconut gently into the batter.
- Fill the muffin pans: Fill each muffin cup to the top with the batter.
- Bake the cupcakes: Bake for 25-35 minutes until the tops are golden and a toothpick inserted into the centre comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Make the cream cheese icing: For the icing, beat together the cream cheese and butter until smooth and fluffy. Add the vanilla and almond extracts, then gradually add the sifted icing sugar, mixing until fully combined and fluffy.
- Frost and decorate: Once the cupcakes are cool, frost them generously with the cream cheese icing and sprinkle the remaining shredded coconut on top. Enjoy!
Notes
- Shot Type & Composition: A top-down, close-up shot of three cupcakes arranged on a white plate, captured in realistic, cookbook-style photography.
- Cupcake Details: Each cupcake is topped with cream cheese frosting, covered in shredded coconut, and decorated with a yellow Peeps marshmallow bunny sitting upright.
- Surrounding Details: The cupcakes are surrounded by colorful jellybeans scattered around the plate, creating a vibrant and playful scene.
- Lighting & Realism: The image should have soft, natural lighting to highlight the textures of the frosting, coconut, and candy, giving a fresh and inviting look.
Barefoot Contessa Coconut Cupcakes