Sweet Dreams: Barefoot Contessa’s Coconut Cupcakes Recipe

Forget bland desserts and dive into a world of tropical bliss with these incredible Barefoot Contessa coconut cupcakes recipe that dance with sweet, silky flavors.

Ina Garten’s beloved creation brings pure bakery magic right into your kitchen.

Soft, tender crumbs mingle with rich coconut notes that promise pure indulgence.

Each cupcake emerges as a delicate masterpiece, crowned with luscious cream cheese frosting that melts on your tongue.

The shredded coconut sprinkled on top adds a delightful crunch and visual appeal that makes these treats irresistible.

Bakers of all skill levels can whip up these decadent cupcakes with simple ingredients and straightforward techniques.

Get ready to impress everyone at your next gathering with these show-stopping coconut delights that taste like a tropical vacation in every single bite.

Gear You’ll Need to Whip Up Coconut Cupcakes

• Electric mixer: Essential for creaming butter, mixing batter, and preparing frosting smoothly.
• Muffin trays: Needed to shape and bake cupcakes evenly.
• Muffin paper liners: Prevents sticking and makes cupcakes easy to remove.
• Large mixing bowl: For combining dry ingredients and mixing batter.
• Sifter: Helps blend and aerate dry ingredients for smoother texture.
• Spatula: Perfect for folding coconut into batter and scraping mixer bowl.
• Wire cooling rack: Allows cupcakes to cool evenly and prevents soggy bottoms.
• Toothpick: Helps check cupcake doneness by testing center.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Steps to Bake Perfect Coconut Cupcakes

• Butter and Sugar Celebration

Grab your mixer and transform butter and sugar into a cloud-like, fluffy dream by beating them together for about 5 minutes until they look light and airy.

• Egg Symphony

Gently introduce eggs one by one into the buttery mixture, allowing each to blend smoothly. Add a splash of vanilla and almond extracts for a magical flavor boost.

• Dry Ingredient Magic

Combine flour, baking powder, baking soda, and salt in a separate bowl. Alternate adding these dry ingredients and buttermilk to your mixing bowl, creating a silky-smooth batter.

• Coconut Whispers

Tenderly fold shredded coconut into the batter, ensuring each scoop gets a delightful coconut embrace.

• Cupcake Transformation

Fill muffin cups generously, letting the batter peek over the top. Slide the trays into a preheated oven and bake until golden and perfect.

• Creamy Cloud Topping

Whip cream cheese and butter into a dreamy, pillowy frosting. Fold in vanilla, almond extracts, and powdered sugar until impossibly smooth.

• Final Flourish

Once cupcakes have cooled, crown them with luscious frosting and sprinkle with remaining coconut for a tropical touch of elegance.

Tips, Tricks & Variations for Coconut Cupcakes

• Expert Tips and Twists
• Toast the shredded coconut before adding to the batter for a deeper, nuttier flavor that elevates the entire dessert experience.
• Experiment with coconut extract instead of almond for an extra tropical punch, or try adding a splash of rum extract for a Caribbean-inspired twist.
• Use a piping bag to inject a dollop of pineapple or passion fruit curd into the center of each cupcake before frosting for a unexpected burst of tropical flavor.
• Roll the frosted edges of the cupcakes in toasted coconut flakes or create delicate coconut curls using a vegetable peeler for an elegant finishing touch.
• These cupcakes can be stored in an airtight container for up to three days, with the frosting keeping well in the refrigerator for easy preparation in advance.

How to Serve Coconut Cupcakes with Flair

• Tropical Party Platter: Arrange cupcakes on a large wooden board with fresh pineapple slices and pastel-colored cocktail umbrellas for a beachy, festive presentation.
• Afternoon Tea Elegance: Serve these cupcakes on delicate china plates with Earl Grey tea, creating a sophisticated dessert experience that feels luxurious and indulgent.
• Coconut Lover's Dream: Pair the cupcakes with toasted coconut flakes, coconut sorbet, or a small shot of coconut liqueur for an intense tropical flavor explosion that celebrates the coconut theme.
• Gifting Delight: Package individual cupcakes in clear gift boxes with ribbon, perfect for birthdays, bridal showers, or as a sweet gesture to brighten someone's day.

Storage & Make-Ahead Tips for Coconut Cupcakes

• Refrigerate Wisely: Keep frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese icing stays fresh and maintains its creamy texture when chilled.
• Freeze for Later: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe container. They'll stay delicious for 2-3 months. Thaw at room temperature and add frosting just before serving.
• Room Temperature Tip: Before serving, let refrigerated cupcakes sit out for 30 minutes to soften the frosting and bring out the rich coconut flavor.
• Transport with Care: Use a cupcake carrier or carefully stack in a container with parchment paper between layers to prevent damage to the delicate frosting and coconut topping.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 500 kcal

Servings: 24

Everything You Need for Coconut Cupcakes

• Unsalted Butter: Provides rich, creamy texture and enhances overall flavor, choose high-quality European-style butter for best results.
• Granulated Sugar: Sweetens and helps create tender crumb, opt for fine-grain sugar for smooth mixing.
• Large Eggs: Bind ingredients and add structure, select fresh room-temperature eggs for even mixing.
• Vanilla Extract: Deepens flavor profile, choose pure extract over artificial for authentic taste.
• Almond Extract: Adds sophisticated nutty undertone, use sparingly to avoid overpowering.

• All-Purpose Flour: Creates cupcake structure, sift to prevent lumps and ensure smooth batter.
• Baking Powder: Helps cupcakes rise evenly, check freshness for optimal leavening.
• Baking Soda: Balances acidity and promotes browning, ensure it's not expired.
• Salt: Enhances overall flavor, use fine sea salt for even distribution.

• Buttermilk: Adds tangy richness and tender crumb, substitute with yogurt if unavailable.
• Shredded Coconut: Provides texture and tropical flavor, choose unsweetened for controlled sweetness.
• Cream Cheese: Creates smooth, tangy frosting, use full-fat block-style for best consistency.
• Powdered Sugar: Sweetens and thickens frosting, sift to prevent clumping.

Dreamy Barefoot Contessa Coconut Cupcakes Recipe

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4.7 from 31 reviews

• Total Time: 55 minutes
• Yield: 24 1x

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Description

Ina Garten’s classic coconut cupcakes blend sweet tropical flavors with rich cream cheese frosting. Bakers can create these delightful desserts by following simple mixing and baking techniques that guarantee delicious results.

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Ingredients

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• 5 extra-large eggs (room temperature)
• 375g (13.2 oz) all-purpose flour
• 400g (14.1 oz) sweetened shredded coconut
• 400g (14.1 oz) sugar
• 340g (12 oz) unsalted butter (room temperature)
• 240ml (8 fl oz) buttermilk
• 225g (8 oz) cream cheese (room temperature)
• 680g (24 oz) icing sugar (sifted)
• 1–½ tsps vanilla extract
• 1–½ tsps almond extract
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

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Instructions

1. Preheat Preparation: Set oven to 160°C (325°F) on fan setting and prepare muffin trays with paper liners, ensuring even coating.
2. Butter Mixture Creation: Utilize stand mixer to cream butter and sugar until pale and voluminous, approximately 5 minutes, achieving a light, fluffy texture.
3. Egg Integration: Gradually introduce eggs to the butter mixture, incorporating vanilla and almond extracts, mixing on low speed and scraping bowl sides for uniform consistency.
4. Dry Ingredient Combination: Sift flour, baking powder, baking soda, and salt together in a separate bowl, guaranteeing even distribution of leavening components.
5. Batter Development: Alternately add dry ingredients and buttermilk to the butter mixture in three stages, gently mixing until just combined to maintain batter’s delicate structure.
6. Coconut Infusion: Fold shredded coconut into the batter, ensuring even distribution without compromising the mixture’s airiness.
7. Baking Process: Fill muffin cups generously with batter and bake in preheated oven for 25-35 minutes, monitoring for golden-brown tops and clean toothpick test.
8. Cooling Stage: Allow cupcakes to rest in pan for 15 minutes, then transfer to wire rack for complete cooling, preserving their delicate texture.
9. Frosting Preparation: Beat cream cheese and butter until smooth, then incorporate vanilla and almond extracts, gradually adding sifted powdered sugar for light, airy frosting.
10. Final Presentation: Once cooled, lavishly apply cream cheese frosting and garnish with remaining shredded coconut for an elegant, textured finish.

Notes

• Measure Precisely: Use exact measurements for ingredients to ensure consistent texture and taste in every batch.
• Room Temperature Matters: Allow butter, eggs, and buttermilk to reach room temperature before mixing for smoother, more even batter.
• Gentle Folding Technique: When adding coconut, fold gently to maintain the batter’s light and airy structure, preventing dense cupcakes.
• Cooling is Crucial: Let cupcakes cool completely before frosting to prevent melting and ensure a perfectly smooth cream cheese topping.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 500
• Sugar: 60g
• Sodium: 210mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 125mg