There are few desserts that tempt me as much as coconut cupcakes. The soft, vanilla cake; the smooth, velvety cream cheese frosting; and the sweet, crunchy shredded coconut. Truly, a taste and texture celebration for the mouth.
These days, with so many bakers trying to one up one another, it can be difficult to peer through the bacon infused, molten middled, ganache topped cupcake selections. Yet, it is always there to be found, white, on white, on white: The beautiful coconut cupcake. My first choice, always.
The recipe below will allow you to duplicate this marvel in your own home.
Adapted from Barefoot Contessa
Serves: 18 to 20
3/4 pounds unsalted butter, at room temperature
2 cups sugar
5 large eggs, at 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 salt
1 cup buttermilk
14 ounces (~4 cups) sweetened, shredded coconut
Cream cheese icing, prepared (recipe here)
- Preheat oven to 325 degrees F.
- In an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer on low, add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Alternately, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
- Mix until just combined. Fold in 2 cups of coconut.
- Line a muffin pan with paper liners. Fill each cup to the top with batter.
- Bake until the tops are brown and a toothpick comes out clean, about 25 to 35 minutes.
- Allow to cool in the pan, about 15 minutes. Remove to a baking rack and cool completely.
- Frost with cream cheese icing and sprinkle with remaining coconut.