coconut cuppie cakes with cream cheese frosting (from barefoot contessa)


Thanks to Ina Garten’s Barefoot Contessa Cookbook, I have discovered my third greatest love in life after Patrick and ice cream. Actually, these coconut cupcakes might be competition for ice cream in the order of my favorite things. Which is really saying something.


Needless to say, I am obsessed with these little cupcakes from heaven. In fact, so obsessed I told my mom I wanted them at my wedding. Soooo, yesterday we spent 8 hours in the kitchen baking more than 400 coconut cupcakes along with a few other little scrumptious favorites of mine. (but those will come later…)

coconut cupcakes with cream cheese frosting

ingredients: (makes 18 to 20 large cupcakes, but we made itsy bitsy ones because they are so darn cute)

  •  3/4 pound unsalted butter at 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 all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconutcream cheese frosting ingredients:
  • 1 pound cream cheese at room temperature
  • 3/4 pound unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar (powdered sugar)Instructions:
  1. Preheat the oven to 325 degrees
  2. Using an electric mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the eggs one at a time, mixing well after each one.


  3. Open the lid to the almond and vanilla extracts and smell each one for as long as you’d like. (This part is optional but highly recommended.) Try not to pass out because they smell so incredibly delicious.
  4. Then add the vanilla and almond extracts and mix together.
  5. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add a third of the dry ingredients, then a third of the buttermilk and mix until just combined. Repeat until all the flour and buttermilk is added. *note: don’t mix too much or the dough will become stiff.


  6. Fold in 7 ounces of coconut. (I had no idea how to “fold” coconut into the mix. According to my mom, this means to stir in slowly until just combined. Good thing she makes up for my lack of baking knowledge…)
  7. Line a muffin pan with paper liners and fill each cup about 3/4 of the way full.
    *note: We piped the dough into the liners using a Ziploc bag. This makes the cupcakes much more even and beautiful. You’re choice though.


  8. Bake the cuppie cakes for 25 to 30 minutes if making large, or about 12 minutes if making baby ones.
    *note: make sure a toothpick comes out clean. The tops should be slightly brown.

    DSCN2862   DSCN2861

  9. Allow to cool then frost with cream cheese frosting and sprinkle with remaining coconut or sprinkles of your choice.

    instructions for cream cheese frosting:

    In an electric mixer, blend together cream cheese, butter, vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth. If runny, add more sugar.


Beware: You will probably gain weight after making this recipe. It is just that delicious. Thanks Ina Garten!

DSCN2863   DSCN2865

Aren’t they just adorable? Can’t wait to have them at the wedding!



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