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Ina Garten Coconut Cupcakes

Ina Garten Coconut Cupcakes recipe
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These are soft vanilla cupcakes made with butter, buttermilk, eggs, and sweetened shredded coconut, topped with a silky cream cheese frosting and finished with more coconut on top. Ina’s version is decadent yet balanced, offering sweetness without being overly rich.

Ingredients

Scale

For the cupcakes:

  • ¾ pound (3 sticks) unsalted butter, room temperature

  • 2 cups sugar

  • 5 extra-large eggs, room temperature

  • 1½ teaspoons pure vanilla extract

  • 1½ teaspoons pure almond extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 cup buttermilk, shaken

  • 14 ounces sweetened shredded coconut (divided)

For the frosting:

  • 1 pound cream cheese (2 packages), room temperature

  • ¾ pound (3 sticks) unsalted butter, room temperature

  • 1 teaspoon pure vanilla extract

  • ½ teaspoon pure almond extract

  • 1½ pounds confectioners’ sugar, sifted

Instructions

Step 1: Preheat and Prepare Pans

Preheat oven to 325°F (163°C).
Line muffin tins with paper cupcake liners.

Step 2: Make the Cupcake Batter

In a stand mixer fitted with the paddle attachment, cream butter and sugar on high speed for 3–5 minutes, until light and fluffy.

Reduce speed to medium and add eggs one at a time, mixing well after each. Add vanilla and almond extracts.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Fold in 7 ounces of the shredded coconut by hand.

Step 3: Fill and Bake

Fill cupcake liners about ¾ full with batter. Bake for 25–35 minutes, until the tops are lightly golden and a toothpick comes out clean.

Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

In the stand mixer, combine cream cheese, butter, vanilla, and almond extracts. Beat on medium-high speed until smooth and fluffy.

Reduce speed and slowly add sifted confectioners’ sugar until fully incorporated. Beat until light and creamy.

Step 5: Frost and Decorate

Generously frost each cooled cupcake. Dip or sprinkle the tops with the remaining 7 ounces of shredded coconut, gently pressing to adhere.

Find it online: https://inagartencooks.com/ina-garten-coconut-cupcakes/