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Backstory: I got the cupcake recipe from and the frosting from Epicurious. At the time, I only had a muffin tin that made 6. I thought I would be clevar and "make" one out of a cake pan and various foil snakes. It's not so much a good idea. I went out and bought a 12-cup muffin tin the next day.


  • 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 sticks butter (softened)
  • 1 cup sugar
  • 3 eggs
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups shredded coconut


  • Preheat oven to 325. Line muffin pan with 12 cups.
  • In a medium bowl, combine dry ingredients (this doesn't include the coconut) thoroughly.
  • In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy.
  • Add buttermilk and vanilla and combine.
  • Gradually add flour mixture until just combined.
  • Fold in coconut.
  • Fill each cup 3/4 of the way.
  • Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool and frost.

Categories: Cupcakes  Dessert 

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