Ina Garten Coconut Cupcakes Recipe
If you love soft, sweet cupcakes, Ina Garten Coconut Cupcakes Recipe is perfect for you. These cupcakes are light, moist and full of coconut flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup coconut milk
- 1 cup sweetened shredded coconut
For Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut for topping
Instructions
Preheat the Oven
- Preheat oven to 350°F. Line a muffin pan with cupcake liners.
Mix Dry Ingredients
- In a bowl, mix flour, baking powder, baking soda and salt well.
Cream Butter and Sugar
- Beat butter and sugar until light and fluffy using a mixer.
Add Eggs and Vanilla
- Add eggs one at a time. Mix well. Add vanilla extract.
Add Coconut Milk
- Slowly add coconut milk. Mix gently until smooth.
Combine Dry and Wet Mixtures
- Add dry ingredients slowly. Mix until just combined. Do not overmix.
Add Shredded Coconut
- Fold shredded coconut into the batter using a spatula.
Fill Cupcake Liners
- Fill liners two-thirds full with batter using a spoon.
Bake the Cupcakes
- Bake for 20–22 minutes until a toothpick comes out clean.
Cool Completely
- Let cupcakes cool fully on a rack before frosting.
Notes
- Use full-fat coconut milk for richer flavor.
- Do not overmix batter to keep cupcakes soft.
- Let cupcakes cool before frosting.
- Use fresh shredded coconut for best taste.
- Beat frosting until smooth and fluffy.