Of all the cupcakes in the world, coconut ones are easily my favorite. No question about it. And as you might guess, whenever the craving for one strikes, I turn to my go-to recipe. In this case, it’s The Ultimate Coconut Cupcakes.

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

During the past few weeks, I have been whipping up a lot of things with coconut. I made Macaroon Nests, a Cottontail (Coconut) Martini, and now these cupcakes. It’s coconut heaven at my house. I’m not complaining.

The recipe for these cupcakes comes from Ina Garten. I’ve made a few tweaks to her recipe (no offense, Ina), but all of the credit goes to her. She featured these on her show way back in the day, and I’ve been obsessed with them ever since.

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

The recipe below is just for the cupcakes themselves. You’re going to need some cream cheese frosting (obviously) to go with them. Homemade is best, so be sure to grab My Favorite Cream Cheese frosting recipe here.

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

Let’s get baking!

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

The Ultimate Coconut Cupcakes

Makes about two dozen cupcakes

Here's what you will need:

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup buttermilk
14 ounces sweetened, shredded coconut

1 recipe of My Favorite Cheese Frosting (recipe here)

Begin by preheating your oven to 325 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high for about 5 minutes or until it's light and fluffy. Then, with the mixer on low, add one egg at a time. Scrape down the bowl after each addition. Add the vanilla and almond extract and mix well.

In three alternating additions, mix in the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined; then fold in half (7 ounces) of the coconut.

Fill each cupcake liner to the top with batter. Bake for 30 to 35 minutes or until the tops are just starting to brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 15 minutes; then remove them to a baking rack to cool completely.

In the meantime, prepare your cream cheese frosting. (Recipe can be found here.)

When the cupcakes have cooled, frost them with a spatula or piping bag. Sprinkle with the remaining coconut.


The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

If you like coconut, it truly doesn’t get much better than this.

The Ultimate Coconut Cupcakes dessert recipe | Inspired by Charm

While these cupcakes are delicious in the spring and summer, I could think of an excuse to make them anytime of the year. I’m sure you could, too. Enjoy!

These Ultimate Coconut Cupcakes were prepared as part of my Easter Dessert Kabobs. Instead of making traditional size cupcakes, I made mini ones to use on my kabobs.

Easter Dessert Kabobs - Spring / Easter rainbow dessert recipe ideas | Inspired by Charm

These creative and colorful kabobs are a fun way to serve dessert for spring or Easter. You can learn how I made them by clicking HERE.

Disclosure: This blog post may contain affiliate links as part of the Amazon Services LLC Associate Programs and other affiliate services. This means that inspiredbycharm.com receives a small commission by linking to Amazon.com and other sites at no cost to the readers.

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  • Nancy Hreb at

    I’m a coconut freak and your recipe sounds amazing.
    It’s going to be a keeper, Michael.


    • Michael Wurm, Jr. at

      Thanks! It’s one of my favorites.

      xo Michael

  • Karen T at

    I have made Ina’s coconut cupcakes many times and always with consistent outcomes to the tune of awesome deliciousness. Absolutely agree with you ! Thanks for sharing and for reminding me it’s time to make another batch!

    • Michael Wurm, Jr. at

      You’re welcome. There’s always a reason to bake cupcakes, right?

      xo Michael

  • IrishMimi at

    I’m with you, Michael ! I’ve always loved a good coconut cake. Especially at Easter (though they’re also wonderful in winter — snowballs?).
    This recipe is a KEEPER!!!
    Have you ever had the coconut cake at “Good Enough To Eat” Restaurant in NYC (UWS)? Delicious!

    Just for future reference (hint, hint) —
    I also like rich dark chocolate w/ crushed peppermints on top (isn’t chocolate & mint a wonderful combo).
    Oooh, and LEMON (cake & frosting) w/ lots of lemon zest for a lemon-y sweet/tart flavor! There used to be a cupcake shop in NYC that sold the most delicious lemon cupcakes, but I think it closed, so I’ve been searching for the right recipe ever since.

    • Irish Mimi at

      Buttercup Bake Shop (2nd Ave near 51st St in NYC) lemon cupcake with fresh lemon zest and lemon buttercream icing — next time you’re in NYC you should try it

  • Holly Welker at

    Are the kabobs made with mini cupcakes? Just wondering how long to bake for the mini cupcakes. Please. Thank you!

    • Michael Wurm, Jr. at

      I’d say about 20 minutes. Just test them with toothpick. When it comes out clean they are done. 🙂

      xo Michael

  • Mary Spangler at

    Why does the ingredient list call for 14 oz coconut but I only see 7 in the recipe? What am I missing?

    • Michael Wurm, Jr. at

      See the bottom on the recipe. The remaining coconut is used to garnish the tops of the cupcakes. 🙂

      xo Michael

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