Coconut Cupcakes with Cream Cheese Frosting

Now that we are finally into May with the promise of warm weather just around the corner, I’ve been trying to cook and bake with seasonal ingredients.  This time of year, my body craves lighter dishes, and lighter flavors.  Lately, I’ve been on a coconut kick!  For me, coconut conjures up imagines of Easter desserts and umbrella drinks.  I have a penchant for both!  Below is my favorite coconut cupcake recipes, which is not only a crowd-pleaser, but also easy to make! 

Coconut Cupcakes with Cream Cheese Frosting

Yields 20

From Ina Garten

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 confectioners’ sugar, sifted

Directions

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 until light and fluffy, 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. In 3 parts, 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 baking rack and cool completely.
5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
6. Frost the cupcakes.  Sprinkle with the remaining coconut, if desired.

Boasting almost an entire pound of butter, these cupcakes are extremely dense and moist.  This cake makes a great base for any white cupcakes, if that’s your texture preference.  The coconut flavor intensifies with time, and I find that they taste better 1-2 days later, making them a perfect make-ahead dessert.  From the tangy buttermilk to the whisper of almond extract, these cupcakes are irresistible.  The frosting is creamy and thick- excellent for piping.  These cupcakes are great for novice bakers, too- if you don’t want to pipe your frosting, you can simply spread it with a knife and sprinkle coconut on top.  They still have a nice presentation and hide messy frosting.  If you do choose to pipe your frosting, I suggest letting it chill for a bit before using, so it holds its shape better.

Like what you see?  Want more? Liz writes a food blog titled “Blog is the New Black,” where you can find many more delicious recipes.  Original post for this recipe can be found here.