Coconut Cupcakes

Coconut Cupcakes

Photo by house_of_munch

  • Prep Time


  • Total Time


  • Servings



  • ¾

    lb (3 sticks) unsalted butter, room temperature

  • 2

    cups sugar

  • 6

    large eggs at room temperature

  • 1

    tbs vanilla extract

  • 3

    cups AP flour

  • 1

    tsp baking powder

  • ½

    tsp baking soda

  • ½

    tsp kosher salt

  • 1

    cup buttermilk

  • 14

    oz sweetened, shredded coconut, toasted


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 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 extract and mix well. In a separate bowl, 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 oz of coconut. Bake for 25-35 minutes, until the tops are brown. Allow to cool in the pans for 15 minutes, then remove to a cooling rack and let cool completely.


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