Print

Ina Garten Coconut Cupcakes

Ina Garten Coconut Cupcakes
Print Recipe

Moist, tender vanilla cupcakes topped with a fluffy coconut buttercream and coated in toasted coconut flakes. Inspired by Ina Garten’s approach to baking, each bite offers a delicate crumb and rich coconut flavor balanced by sweet, creamy frosting.

Ingredients

Scale
  • For the Cupcakes:
  • 1 cup all-purpose flour (4.5 oz / 128g)
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, at room temperature (4 oz / 113g)
  • 3/4 cup granulated sugar (5.25 oz / 150g)
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, shaken (4 fl oz / 120ml)
  • 1/2 cup sweetened shredded coconut (1.5 oz / 42g)
  • For the Coconut Buttercream:
  • 1/2 cup unsalted butter, at room temperature (4 oz / 113g)
  • 1 cup confectioners’ sugar, sifted (4 oz / 113g)
  • 1/2 teaspoon pure vanilla extract
  • 1 to 2 tablespoons full-fat coconut milk, as needed
  • 1/2 cup sweetened shredded coconut, toasted (1.5 oz / 42g)

Instructions

  1. Preheat the oven to 350°F (177°C) with a rack in the center position. Line a 12-cup muffin tin with 4 paper liners (the remaining cups can be left empty or filled with water to prevent burning). This ensures even heat distribution and makes removal easy.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Whisking aerates the flour and evenly distributes the leavening and salt, which is essential for a light, even crumb.
  3. In a large bowl, beat 1/2 cup room-temperature unsalted butter with an electric mixer on medium speed until creamy, about 1 minute. Room-temperature butter emulsifies more easily with sugar, creating a smooth base for creaming.
  4. Add 3/4 cup granulated sugar to the butter and beat on medium-high until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Thiscreaming process incorporates air bubbles that will expand in the oven, giving the cupcakes lift.
  5. Add the 2 eggs one at a time, beating well after each addition until fully incorporated. Then beat in 1/2 teaspoon vanilla extract. Adding eggs slowly prevents the batter from separating, ensuring a homogenous emulsion.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until combined after each addition — overmixing can develop gluten, making cupcakes dense.
  7. Fold in 1/2 cup shredded coconut using a rubber spatula until evenly distributed. Do not overmix; just a few turns until no streaks remain. Divide the batter evenly among the 4 lined muffin cups, filling each about two-thirds full (roughly 3 tablespoons each).
  8. Bake for 18-20 minutes, until the tops are lightly golden and a toothpick inserted into the center of a cupcake comes out clean with no wet batter. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. While the cupcakes cool, make the frosting: Place 1/2 cup room-temperature butter in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Gradually add 1 cup sifted confectioners’ sugar, beating on low to prevent a sugar cloud.
  10. Add 1/2 teaspoon vanilla extract and 1 tablespoon of coconut milk; beat on medium-high until light and fluffy, about 2 minutes. The frosting should be spreadable but firm. Add the remaining tablespoon of coconut milk if needed for consistency.
  11. Toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring constantly, until it turns golden and fragrant, about 2-3 minutes. Watch carefully — coconut can burn quickly. Spread on a plate to cool completely.
  12. Once cupcakes are completely cool, spread or pipe the buttercream onto each cupcake. Immediately sprinkle the toasted coconut over the frosting, pressing gently to adhere. Serve at room temperature for the best texture and flavor.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. Frosted cupcakes can be refrigerated for up to 5 days; bring to room temperature before serving. Cupcakes (without frosting) can be frozen for up to 3 months; thaw overnight in the refrigerator and frost before serving.

Nutrition

Keywords: coconut cupcakes, Ina Garten coconut cupcakes, coconut dessert, vanilla cupcakes, coconut buttercream, toasted coconut, easy cupcakes, birthday dessert, American baking, coconut recipe, frosting recipe

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