Dreamy Coconut Cupcakes
These dreamy coconut cupcakes are moist and packed with shredded coconut both inside and out and frosted with a delicious cream cheese buttercream. Plus lots of options to customize it to your personal preferences!
Servings 24 cupcakes
Calories 621kcal
Ingredients
- 1 ½ cups extra virgin olive oil
- 2 cup granulated sugar
- 6 large eggs
- 2 ½ teaspoon vanilla extract
- 2 teaspoon almond extract
- 3 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup yogurt
- ½ cup milk
- 7 oz unsweetened shredded coconut
- ¾ lb unsalted butter room temperature
- 1 lb cream cheese room temperature
- 1 ½ lb powdered sugar sifted
- 1 tablespoon heavy whipping cream or milk
- 4 oz sweetened shredded coconut
Instructions
- Preheat oven to 350ºF Spray a 24-cup muffin pan with non-stick cooking spray or line with paper cups. Set aside.
- Using a hand mixer or whisk, combine olive oil and sugar until light and fluffy, about 5 minutes.
- Mix in yogurt and milk until just combined.
- Add eggs, 1 ½ teaspoon vanilla extract and 1 ½ teaspoon almond extract until just combined.
- In a medium-sized bowl sift together flour, baking powder, baking soda and salt. Add flour mixture to the batter.
- Gently fold in unsweetened coconut.
- Fill each muffin cup ¾ up to the top with batter. Bake for 25 to 30 minutes, until the tops are brown and a toothpick comes out clean.
- Remove from oven and allow to cool in pan for 15 minutes. Remove cupcakes from the pan and finish cooling on a cooling rack.
- To make the frosting, use a stand mixer or hand mixer and whip up butter and cream cheese until fluffy.
- Mix in heavy cream, 1 teaspoon vanilla and ½ teaspoon almond extract.
- Mix in powdered sugar on low speed until smooth.
- Frost cooled cupcakes and top with remaining sweetened coconut.
Notes
Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook.
If you prefer baking with butter, then use ¾ lb of butter (1 cup) instead of olive oil. If you prefer baking with coconut oil and want more coconut flavor, use 1 cup of coconut oil.
I preferred using unsweetened coconut baked inside the cupcakes as I felt the cupcakes were sweet enough. You can use sweetened coconut, if you prefer sweeter cupcakes.
For the frosting, you can substitute coconut oil for butter or cream cheese or both. It all depends on the flavor you are looking for.
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 63g | Protein: 6g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Cholesterol: 97mg | Sodium: 198mg | Fiber: 2g | Sugar: 48g
