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🥥 Ina Garten’s Coconut Cupcakes (Barefoot Contessa Style!)
Ultra-moist, fluffy cupcakes piled high with coconut cream cheese frosting—just like the ones from Barefoot Contessa!
📝 Ingredients (for 12-14 cupcakes)
For the Cupcakes:
- ¾ cup (170g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 3 large eggs, room temp
- 1 tsp pure vanilla extract
- ½ tsp almond extract (Ina’s secret for depth!)
- 1 ½ cups (190g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup (120ml) buttermilk, room temp
- 1 ½ cups (120g) sweetened shredded coconut
For the Frosting:
- 8 oz (225g) cream cheese, room temp
- ½ cup (115g) unsalted butter, room temp
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 3 cups (360g) powdered sugar, sifted
- 1 cup (80g) sweetened shredded coconut (for topping)
👩🍳 Instructions
1. Make the Cupcakes
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Cream butter + sugar until light and fluffy (3-4 mins).
- Add eggs one at a time, then mix in vanilla + almond extracts.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the batter, mixing until just combined.
- Fold in shredded coconut.
- Divide batter into liners (⅔ full) and bake 25-30 mins until a toothpick comes out clean. Cool completely.
2. Make the Frosting
- Beat cream cheese + butter until smooth.
- Mix in vanilla + almond extracts, then gradually add powdered sugar until fluffy.
- Frost cooled cupcakes and roll tops in extra coconut.
✨ Tips
✔ No buttermilk? Use ½ cup milk + ½ tbsp lemon juice (let sit 5 mins).
✔ Toast the coconut for topping for extra flavor (350°F for 5-7 mins).
✔ Storage: Keep in the fridge for 3 days (serve at room temp).
Ina’s trick: The low-and-slow bake (325°F) keeps them tender!
Serve with: A cup of Earl Grey tea for the ultimate Barefoot Contessa moment. ☕🌴
