Tropical Coconut Cupcakes with Zesty Cream Cheese Frosting

Indulge your senses with these incredibly moist and tender Coconut Cupcakes with Cream Cheese Frosting. Each delightful bite promises a rich, tropical escape, perfectly complemented by a generous, decadent mound of tangy cream cheese frosting. Prepare for an unforgettable dessert experience that will captivate every coconut lover!

If you adore a classic Coconut Cake Recipe, these charming cupcakes offer the ideal solution for built-in portion control. But let’s be honest, resisting a second (or third!) is a challenge once you taste their sheer deliciousness. They are truly that irresistible and stand as a testament to the timeless appeal of coconut desserts.

Delicate coconut cupcakes topped with fluffy cream cheese frosting, presented on a pristine white tray.

Contents

Why These Coconut Cupcakes Are a Must-Make Indulgence

There’s something truly special about the combination of sweet coconut and a rich, creamy frosting that makes these cupcakes stand out. Here’s why this recipe deserves a prime spot in your baking repertoire:

**A Coconut Lover’s Dream:** If you’re a devoted fan of all things coconut, prepare to be utterly smitten. These cupcakes deliver an intense, authentic coconut flavor in every tender crumb.
**The Perfect Pairing:** The sweet, fluffy coconut cake is beautifully balanced by a rich, tangy, and dreamy cream cheese frosting. This decadent duo creates a harmonious flavor profile that is truly addictive.
**Nostalgia and Tradition:** For me, baking often evokes cherished memories. My mother profoundly influenced my palate from a young age. As the eldest of four daughters, I was a diligent rule-follower. If she ate sardines, I ate sardines. Chicken hearts? Sure. Liver? Well, I’d at least give it a taste! It was this spirit of culinary adventure and appreciation that she instilled in me.

I recall being a first-grader, and my teacher, Mrs. McGinnis, asked our mothers to submit two favorite recipes for a class cookbook. One of my mom’s contributions was her famous Mounds Bars. To this day, I treasure those stained, mimeographed pages, adorned with our youthful block-print signatures. I genuinely believe I could have eaten my weight in those rich, chewy coconut gems back then, and honestly, the sentiment still holds true now. These cupcakes carry a similar comforting, nostalgic essence, making them more than just a dessert; they are a taste of cherished memories.

The Legacy of Ina Garten’s Coconut Cupcake Recipe

This particular Coconut Cupcake Recipe holds a special place in my heart as it was one of the very first recipes I ever made from Ina Garten’s iconic original Barefoot Contessa Cookbook. This was way back in 1999, a time when many of my fellow food bloggers were likely still in elementary school, before the Barefoot Contessa graced our screens with her own Food Network TV show, and perhaps, when dinosaurs still roamed the earth. Okay, perhaps that last bit is just me humorously dating myself!

There must be a unique connection between those with double X chromosomes and a profound love for coconut, because neither the men in my family nor most of our male friends share the same enthusiasm for coconut as my daughter and I do. We were delighted to hoard these delectable treats in honor of Mother’s Day – a true celebration of “girl power” and all its delicious glory! Coconut desserts always win in our book. I’m thrilled to share this mini version of a Coconut Cake with you, knowing my own mom would heartily approve of me spreading such deliciousness. After all, she was famously known for enjoying a small portion of dessert for breakfast, like leftover pumpkin pie the morning after Thanksgiving!

A single coconut cupcake with generous cream cheese frosting on a small white plate, ready to be enjoyed.

Mastering Your Ingredients: The Key to Perfect Coconut Cupcakes

The success of these moist coconut cupcakes and their exquisite cream cheese frosting lies in the quality and preparation of your ingredients. Here’s a detailed look at what you’ll need and why each component is vital:

Kitchen Staples – Sugar, Eggs, All-Purpose Flour, Baking Soda, Salt. These form the essential foundation of any great cupcake. Ensure your flour is fresh and not compacted.
Butter – I always opt for salted butter, ensuring it’s at perfect room temperature. This is crucial for achieving that light, fluffy texture when creaming it with sugar. Cold butter simply won’t emulsify properly.
Vanilla Extract – Never compromise on flavor here. Always use pure, real vanilla extract for its rich, aromatic depth. Artificial vanilla pales in comparison and can detract from the overall taste.
Almond Extract – This often-overlooked ingredient adds a subtle, nutty complexity that beautifully complements the coconut flavor, elevating the cupcakes beyond the ordinary.
Baking Powder – Used in conjunction with baking soda, baking powder provides lift and contributes to a tender crumb. It’s vital to ensure it’s not expired. A quick test: sprinkle a spoonful into a cup of hot water. If it bubbles vigorously, it’s still fresh and potent. If not, it’s time for a new can before you begin baking.
Buttermilk – The secret to incredibly moist and tender cupcakes! The acidity in buttermilk reacts with the baking soda, creating air pockets and tenderizing the gluten in the flour. If you don’t have any on hand, you can easily make a homemade substitute: pour one tablespoon of lemon juice or white vinegar into a 1-cup liquid measuring cup. Fill the rest of the cup to the one-cup mark with milk, stir, and let it sit for 5-10 minutes until it slightly thickens and curdles. Then, use it as directed in the recipe.
Sweetened, Shredded Coconut – This is the star of the show! I recommend using a high-quality brand like Angelflake for its consistent moisture and sweetness. Be sure to use sweetened, not unsweetened, shredded coconut for the best flavor and texture in these cupcakes.
Cream Cheese – For the frosting, Philadelphia brand cream cheese is my go-to for its consistent quality and rich tang. Like the butter, ensure it’s at room temperature to achieve a silky-smooth, lump-free frosting that spreads beautifully.
Powdered Sugar – Also known as confectioners’ sugar, this provides the sweetness and structure for the frosting. Always sift it before using to prevent any lumps and ensure the smoothest, most luxurious frosting texture.

Recipe Tips for Baking Perfect Coconut Cupcakes

Achieving bakery-worthy Coconut Cupcakes with Cream Cheese Frosting is easier than you think with these essential tips:

Room Temperature is Key: When making coconut cupcakes from scratch, having all your dairy ingredients at room temperature is paramount for the best results. Butter, eggs, cream cheese, and buttermilk should be taken out of the refrigerator at least an hour before you begin mixing. This ensures they emulsify smoothly, creating a uniform batter and a light, tender crumb. Creaming cold butter is significantly harder and can lead to a dense cake.
The Right Mixer Attachment: For mixing this cupcake batter, always use the paddle attachment on your stand mixer. The goal is to combine the ingredients thoroughly without incorporating too much air, which can lead to dry cupcakes. Over-whipping can develop the gluten too much, resulting in a tougher texture.
PRO-Tip: Homemade Buttermilk Substitute: If you ever find yourself without buttermilk, don’t fret! It’s incredibly easy to make a substitute at home. To a one-cup liquid measuring cup, add either a tablespoon of fresh lemon juice or a tablespoon of white vinegar (or apple cider vinegar, which offers the most neutral flavor). Fill the rest of the cup with regular milk. Let this mixture rest for about 5 to 10 minutes; you’ll notice it will begin to thicken and curdle slightly. Stir it gently and then use it exactly as directed in the recipe.
The Magic of Buttermilk: The natural acid in buttermilk plays a crucial role. It reacts with the baking soda, helping to tenderize the gluten in the flour. This chemical reaction is what contributes to the exceptionally soft, moist, and delicate crumb that makes these coconut cupcakes so enjoyable.
Choose Sweetened Shredded Coconut: For this recipe, always purchase shredded, *sweetened* coconut, not unsweetened. Sweetened coconut adds crucial moisture and sweetness directly into the batter, enhancing the tropical flavor and texture of your cupcakes. Unsweetened coconut will yield a drier, less flavorful result.
PRO-Tip: Consistent Portioning for Even Baking: I find it incredibly helpful to use a large, ¼ cup scoop to portion out the cupcake batter into the liners. This simple trick helps ensure that each cupcake is approximately the same size, which is vital for them to bake evenly and finish at the same time. Consistent sizing also makes for a more appealing presentation.
Testing for Doneness: Bake your cupcakes until the tops are golden brown and a toothpick inserted into the center of a couple of cupcakes comes out clean. Another reliable method is to gently press your finger on top of a cupcake immediately after pulling the pan out of the oven. If the cake springs back up and retains its shape, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
Cooling Process: Allow the cupcakes to cool in the muffin pan on a wire rack for about 10-15 minutes before carefully transferring them directly to the baking rack to cool completely. Frosting warm cupcakes will result in a melty, messy disaster!

Crafting the Irresistible Cream Cheese Frosting

The luscious Cream Cheese Frosting is the crowning glory of these Coconut Cupcakes, providing a tangy counterpoint to the sweet, tropical cake. Achieving the perfect frosting is just as important as the cake itself:

Room Temperature Cream Cheese and Butter: Just like for the cake batter, ensuring your cream cheese and butter are at room temperature is essential for a smooth, lump-free frosting. This allows them to cream together effortlessly into a uniform base.
Sift Your Powdered Sugar: To guarantee a silky-smooth frosting without any gritty texture, always sift your powdered sugar before adding it to the creamed butter and cream cheese. This removes any lumps and ensures perfect incorporation.
Mix Until Just Combined: While you want the frosting to be smooth and creamy, avoid overmixing once the powdered sugar is added. Overmixing can incorporate too much air, making the frosting too soft, or it can break down the cream cheese, resulting in a thinner consistency.
Flavor Boosters: Don’t forget the vanilla and almond extracts! These add layers of flavor that enhance the tang of the cream cheese and complement the coconut beautifully.
Piping vs. Spreading: For a beautiful presentation, you can use a piping bag with a star tip to create an elegant swirl of frosting. Alternatively, simply use an offset spatula to generously spread the frosting on each cooled cupcake for a rustic yet equally delicious look. Finish by sprinkling with extra shredded coconut for added texture and visual appeal.

Serving and Storage Tips for Coconut Cupcakes

To fully enjoy your homemade Coconut Cupcakes with Cream Cheese Frosting and keep them fresh, consider these serving and storage recommendations:

Optimal Serving Temperature: While the cupcakes are delicious at room temperature, the cream cheese frosting is best when slightly chilled. Remove them from the refrigerator about 15-20 minutes before serving to allow the cake to soften slightly, while the frosting remains firm and delightful.
Perfect Pairings: These delightful treats pair wonderfully with a hot cup of coffee, a soothing tea, or a cold glass of milk. They are perfect for afternoon tea, a dessert at a gathering, or simply a sweet moment to yourself.
Storage Guidelines: Due to the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors from the fridge. They will stay fresh and delicious for up to 3-4 days.
Freezing for Later: Both unfrosted and frosted coconut cupcakes can be frozen.
- Unfrosted: Once completely cooled, wrap individual cupcakes tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature before frosting.
- Frosted: Place frosted cupcakes on a baking sheet and freeze for about an hour until the frosting is firm. Then, individually wrap each cupcake in plastic wrap and store in an airtight container for up to 1 month. Thaw in the refrigerator, then bring to room temperature before serving.

More Coconut Desserts You’ll Love:

If you’re as passionate about coconut as I am, you’ll be thrilled to explore these additional tasty coconut recipes found on my blog:

Coconut Macaroons
Classic Hummingbird Cake with Coconut
Samoa Cheesecake
German Chocolate Brownie Pie
Homemade Samoa Bars
Classic Carrot Cake
Chocolate Dipped Macaroons
Coconut White Chocolate Truffles
Discover more of the Best Cupcake Recipes
Explore more of the Best Dessert Recipes

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The Recipe:

Coconut Cupcakes Recipe

Prep Time
30 minutes

Cook Time
35 minutes

Total Time
1 hour 5 minutes

Yield
10 cupcakes

Moist and tender coconut cupcakes topped with a decadent mound of cream cheese icing!

Ingredients

For cupcakes:

6 ounces butter, at room temperature
1 cup sugar
3 eggs, at room temperature
1 teaspoons vanilla
½ teaspoons almond extract
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
7 ounces sweetened, shredded coconut

For the frosting:

8 ounces cream cheese at room temperature
6 ounces butter, at room temperature
½ teaspoon vanilla extract
¼ teaspoon almond extract
¾ pounds powdered sugar, sifted

Instructions

Preheat the oven to 325ºF (160ºC).
In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar on high until light and fluffy, about 5 minutes.
With the mixer on low speed, add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed.
Add the vanilla and almond extracts and mix until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. This ensures even distribution and a lighter cake.
Alternate adding the dry ingredients and the buttermilk to the wet batter, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition.
Gently fold in 3½ ounces of the sweetened shredded coconut into the batter until evenly distributed.
Line a standard muffin pan with paper liners. Fill each liner nearly to the top with batter, using a ¼ cup scoop for consistent sizing.
Bake for 25 to 35 minutes, or until the tops are golden brown and a toothpick inserted into the center of a cupcake comes out clean.
Cool the cupcakes in the pan on a wire rack for about 15 minutes. Then, carefully remove them to a baking rack to cool completely before frosting.
For the frosting: In your mixer with the paddle attachment, slowly mix together the room temperature cream cheese, butter, vanilla extract, and almond extract until smooth and creamy.
Gradually add the sifted powdered sugar, mixing on low speed until fully incorporated and the frosting is smooth and lump-free.
Frost the cooled cupcakes generously. Sprinkle with the remaining coconut for a beautiful finish.

Notes

Recipe adapted from Ina Garten.

Make sure your baking powder is fresh. It’s not used as often as baking soda and most likely will lose its potency before you use it up. See how to test your baking powder in the blog post above for a perfect rise.

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