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The original recipe uses vanilla extract and almond extract. As I am all about coconut, I have changed the recipe to vanilla extract and coconut extract in the cupcakes and coconut extract in the frosting.

Note: This recipe will make 18-20 large cupcakes or 50-55 mini-cupcakes. I prefer to make mini-cupcakes as they are quite heavy (what with all that yummy butter). Also the mini-cupcakes look so cute!


  • 3/4 pound (3 sticks) unsalted butter, at room temperature
  • 1-3/4 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut


  • Preheat the oven to 325 degrees F.
  • Sift the flour, baking powder, baking soda and salt together in a bowl; set aside.
  • In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy, 3-5 minutes.
  • Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add the vanilla and coconut extract and mix well.
  • Add the dry ingredients in three additions, alternating with the buttermilk.
  • (Dry ingredients ... then buttermilk ... then dry ingredients ... rest of buttermilk ... rest of dry ingredients.)
  • Fold in the shredded coconut.
  • Using either a regular-sized muffin tin or a mini-muffin tin lined with cupcake liners, fill each liner about three-quarters full.
  • Bake for 25 to 35 minutes and a toothpick or cake tester inserted into the centre of the cupcakes comes out clean.
  • Remove muffin tin to a rack to cool for 10 minutes before removing the cupcakes.
  • Allow cupcakes to cool completely before frosting.

Categories: Cupcakes  Dessert  Oven 

Author Credit: The Barefoot Contessa by Ina Garten

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