• pinterest
  • facebook

Coconut Cream Mini Cupcakes

by Christa on July 8, 2010

Post image for Coconut Cream Mini Cupcakes

COCONUT mmmmm its such a sweet taste of summer! I must say though, its VERY hard to find a fluffy, moist & flavorful Coconut Cake recipe.
This is the recipe I use for my coconut cake, but it converts well into cupcakes.

Print This Post Print This Post
Coconut Cream Cupcakes!

(makes 24+ cupcakes, or 48+ minis)

  • 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  • 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 all-purpose flour (or cake flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 4 ounces sweetened shredded coconut
  • 1/4 cup chopped, toasted walnuts
  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut


1. Preheat the oven to 350 degrees F. Line cupcakes pan with cupcake liners.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut & walnuts with a rubber spatula.
4. Bake in the center of the oven for 15 to 20 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes. 
5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners’ sugar and mix until just smooth (don’t whip!). Top with toasted shredded coconut!


Related posts:

{ 10 comments… read them below or add one }

Papa T July 8, 2010 at 5:41 am

OOOH these are my favorite cupcakes that you make!! I love them so much!! You can make them for me anytime!


Evie July 8, 2010 at 12:43 pm

Mmmmm yum!!! Coconut cake anything is bound to be perfection! These look tasty!


Julie July 8, 2010 at 7:51 pm

Super delicious looking! I could eat, um, several of these!


Eliana July 12, 2010 at 1:23 am

Nothing better than coconut. These look perfect to me.


Cheryl July 12, 2010 at 4:36 am

Yummy Girl, those are amazing!


cookies and cups July 19, 2010 at 12:04 pm

oh wow! These look delicious! Perfect 🙂


OvenDelights July 21, 2010 at 8:13 pm

Have you tried making this with both the all purpose flour and cake flour? Is their any difference? Which do you prefer?


Ingrid August 17, 2010 at 5:28 pm

Coconut is hit or miss for me. Sometimes I love it & other times it's just okay! These look more than just okay though!


Donna M. June 3, 2011 at 12:19 pm

Absolutely delicious … I made these for my office into the regular sized cupcakes and they were a HUGE HIT. Very moist, delicate and tasty!! The only change and/or addition I made was adding Coconut Extra to the cake batter. Thanks for sharing this delicious recipe!!


Shelley M. Kelso November 7, 2012 at 12:49 pm

OMG!!! YUM!!!!!!!!!!!!!!


Leave a Comment

Previous post:

Next post: