When the scent of sweet coconut cupcake the kitchen, it beckons us to the comfort and joy often found in the simple things. It’s Gobble here, from Food and Meal, sharing with you today not just a recipe, but a portal to treasured memories. It was on a warm, breezy afternoon when nostalgia took hold of me, an unassuming whisper of the past where grand festivities were crowned with the most delightful coconut cupcakes.
The desire to recreate these little bundles of joy is as much about the taste as it is about recapturing moments. In each spoonful of the batter and sprinkle of coconut, there’s a connection to the heartwarming laughter and tender embraces shared over these very cupcakes.
Perhaps it’s the way coconut lends a subtle tropical essence, transforming a simple cupcake into an exotic escape, that entices me every time. And today, I am eager to pass on this slice of happiness to you. To those who find solace in baking, and to those seeking a whisper of comfort food, this coconut cupcake recipe promises to wrap you in a blanket of sweetness, a gentle hug for the soul.
Coconut Cupcake Recipes
Ina’s Coconut Cupcake With Cream Cheese Frostings
Ingredients
- 3/4 pound unsalted butter 3 sticks, 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 flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces coconut sweetened, shredded
For the frosting:
- 1 pound cream cheese at room temperature
- 3/4 pound butter 3 sticks unsalted, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds icing sugar
Instructions
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed, 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, sift together the flour, baking powder, baking soda, and salt. 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. 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 rack to cool completely.
- To make the frosting, cream together the cream cheese, butter, and vanilla and almond extracts in an electric mixer fitted with the paddle attachment (on low speed.) Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Microwave Coconut Cupcakes Method
To whip up these delightful coconut cupcakes in record time, start by mixing the batter according to the original recipe, ensuring a thorough blend to achieve a smooth, lump-free consistency. Next, lightly grease your microwave-safe silicone cupcake molds, eliminating the need for lining if you prefer a quick and easy approach. Spoon the prepared batter into the molds, filling them about two-thirds full to allow room for the cupcakes to rise during the cooking process. Before placing the filled molds in the microwave, make sure it’s clean to prevent unwanted flavors or smells. Arrange the molds on a microwave-safe plate for easy handling. Microwave the cupcakes on high for approximately 2 minutes, but keep an eye on them as the exact time may vary based on your microwave’s wattage. Look for a solid and springy top to gauge doneness. Allow the cupcakes to cool for a minute or two inside the microwave, taking caution as the molds will be hot. Use a toothpick to check for doneness; if it comes out clean, they’re ready. If not, microwave for an additional 30 seconds. Once done, let the cupcakes cool completely before decorating. Follow the original recipe for coconut cream frosting application and enhance the charm with a sprinkle of toasted coconut flakes. Now, savor the delicious results of this time-efficient microwave coconut cupcake creation!
Tips for making Coconut Cupcake
Serving Suggestions
Our extensive recipe collection spans various culinary styles and traditions, yet conspicuously absent is a dedicated coconut cupcake recipe, prompting the exploration of suitable serving suggestions. To seamlessly integrate this tropical-flavored dessert into our array of options, we consider the inherent sweetness of coconut cupcakes and the need for complementary or contrasting elements. Among the diverse offerings, a few standout pairings emerge: Matcha Ice Cream, with its subtle bitterness, provides a balanced contrast; Fudgy Hamentashen, featuring the classic chocolate-coconut pairing, introduces a diverse texture; Pineapple Granita, frozen and tangy, aligns with the tropical theme while cleansing the palate; Vanilla Oreo Cake, in small portions, caters to those with a pronounced sweet tooth; Easy Iced Coffee or Coffee Frappe, with their rich and bitter notes, offer a pleasing contrast; and Blueberry or Cranberry Cobbler, with tart fruit components, provides a fruity counterpoint to the rich coconut cupcakes. In crafting these serving suggestions, we enhance the culinary experience, ensuring a harmonious and delightful accompaniment to the coconut cupcake indulgence.
Cooking Tips
For those embarking on this baking adventure, precision and care in the initial steps can set the stage for delectable results. Creaming together the butter and sugar until light and fluffy provides a crucial foundation for the cupcakes. By incorporating air into the butter, a light texture is achieved, which proves essential in balanced cupcake. The aroma of butter and sugar mixing together often evokes a sense of nostalgia and warmth, a subtle reminder of the simple pleasures of home baking.
The ingredients’ temperature also plays a significant role in this delicate process – ensuring that eggs and milk are at room temperature allows for a smoother blend into the batter. It’s these attentions to detail that can turn the routine practice of mixing into a delightful interplay of ingredients, each addition another step toward the sweet reward.
Utilizing unsweetened coconut allows for control over the sweetness level, which can be adjusted according to personal preference. The subtlety of coconut’s sweetness can bring a sense of sophistication to the cupcake, especially when it’s balanced against the richness of the butter and the slight tang of any accompanying cream cheese frosting.
Adding a touch of coconut extract enhances the tropical flavor without overpowering the senses. It is a delicate dance of taste and fragrance that can elevate the cupcake from just a treat to an experience—a small escape to the beaches and palm trees in every bite.
When the cupcakes emerge from the oven, golden and fragrant, there’s an undeniable sense of accomplishment in witnessing the fruits of one’s labour. Letting them cool properly before frosting is a testament to patience, a virtue in baking and beyond. Finishing them with a generous swirl of frosting and a sprinkle of toasted coconut flakes not only enhances their taste but adds an inviting appeal to their presentation.
FAQs of Coconut Cupcake
- Can These Cupcakes Be Made Vegan? Absolutely! Substitute eggs with flax eggs and use canned coconut milk and vegan butter. The delightful coconut flavor remains unmarred, offering a plant-based indulgence for vegan dessert lovers.
- How to Store Leftover Cupcakes? Store any uneaten cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them; remember to bring them to room temperature before serving to revive their tender crumb and exquisite flavor.
- Can I Use Coconut Extract for an Enhanced Flavor? Yes, adding a dash of coconut extract can intensify the coconut flavor. However, exercise restraint—a little goes a long way, and you wouldn’t want to overpower the delicate balance of flavors.
- How Can I Ensure My Cupcakes are Moist?Ensure your ingredients are fresh, and always opt for full-fat versions where applicable. The moisture content in full-fat ingredients aids in achieving that desired tender, moist texture in every bite.
- Can the Cupcakes be Frozen for Later Use?Certainly! Place the fully cooled cupcakes, without frosting, in a single layer in a freezer-safe container. They’ll keep their flavor and texture for up to two months. Thaw at room temperature and frost before serving to savor their fresh, delightful taste.
Conclusion
In the dance of flavors that we’ve explored today, the coconut cupcake stands out as a symphony of tropical bliss. With its delicate crumb and decadent frosting adorned with a sprinkle of toasted coconut flakes, each bite takes us on a journey to the very shores where coconuts sway in balmy breezes.
We delved into the versatility of coconut, an ingredient that can play many roles from the star of the show to a supportive texture and flavor enhancer. Our foray into making coconut cupcakes from scratch has shown us just how simple yet transformative a well-crafted recipe can be, especially when we infuse it with our personal touch.
Whether you followed the recipe to the letter or improvised with your own culinary instincts, we hope that the journey was as delightful as the destination. Remember, the key to an exceptional coconut cupcake lies in the quality of ingredients and the joy of the process. So, revel in the act of baking—measure, mix, bake, and frost with love.
For the health-conscious, we recognized the bounty of benefits coconuts bring to the table, but as with all indulgences, the wisdom of balance prevails. The coconut cupcake is a treat—a celebration of flavor that is best enjoyed in the company of family, friends, or a moment of deserved solitude.
As we close this sweet chapter at Food And Meal, we invite you to continue experimenting with the wonders of coconut. Share your baking adventures, your twists on the classic recipe, and the smiles that these cupcakes bring to your table.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.