I started with some buttermilk I wanted to use up and ended with some very dangerous coconut cupcakes.  Although I’d love to figure out how to not add 800 lbs. of butter, these will definitely be made again!  Thank goodness some were taken for trivia night (show below packaged up ready to go), but unfortunately this post reminded me I still have some unfrosted ones hanging out in my freezer…and there’s cream cheese in my refrigerator…oh my, I think trouble has arrived.

Coconut Cupcakes

Ina Garten’s Coconut Cupcakes

I found this delicious recipe at Food Network.

  • 3/4 pound unsalted butter, room temperature
  • 2 c. sugar
  • 5 extra-large eggs at room temperature (I used four large and one egg-white to see how that worked; no ill effects noticed, but I again, have no idea how that kind of thing actually impacts anything :))
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp almond extract
  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 c. buttermilk
  • 14 ounces sweetened, shredded coconut (Yeah, I didn’t have quite this much on hand, but they still tasted yummy.  However, since I do love coconut, these would have benefited from me having used the full amount!)



  • 1 pound cream cheese, room temperature
  • 3/4 pound unsalted butter, room temperature
  • 1 tsp. vanilla extract
  • 1/2 tsp. pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted (I was lazy and didn’t sift it…)

Preheat the oven to 325 degrees.

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.

In a separate bowl, whisk or 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.

Line a muffin pan with paper liners. Fill each liner to the top with batter (I found on one pan this worked great, on another it was slightly too much, so I think I’d go more like 3/4 or so next time to be safe).  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.

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.

Frost the cupcakes and sprinkle with the remaining coconut.