Toasted Coconut Cupcakes

Nothing says Easter like coconut.
My Toasted Coconut Cupcakes are moist, dense and full of coconut. Your little bunnies will love them too!
This recipe makes about two dozen cupcakes.
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For the cupcakes:
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup of lightly toasted coconut
For the frosting:
1/2 cup butter, softened
3 cups powdered sugar
A splash or two of buttermilk
1 teaspoon vanilla
2 cups of toasted coconut, divided
Preheat your oven to 350 degrees.
Line 2 (12 count) muffin tins with paper liners.
In a large mixing bowl, cream your butter and sugar together.  Next, beat in one egg at a time.  Beat in your vanilla.
In a second large bowl, combine your flour, baking soda and salt together with a spoon.
Slowly beat in a little of the flour mixture into your butter mixture.  Then beat in a little buttermilk.  Repeat two or three times or until everything is incorporated.  Do not over beat your batter.
Stir in one cup of your toasted coconut.
Fill each cupcake liner 2/3 of the way full of batter.
Bake 15 to 20 minutes or until a toothpick inserted in the middle comes out clean.
Let cupcakes rest in pan 10 minutes before removing them to a wire rack to finish cooling.
To make your frosting, beat your butter with powdered sugar.  Add in a splash of buttermilk.  Add more buttermilk if your frosting is too thick and more powdered sugar if it’s too thin.  Once it reaches the desired consistency, stir in your vanilla and most of your toasted coconut (reserve just a little for garnish).  Frost cooled cupcakes.  Garnish the tops of your cupcakes with the extra toasted coconut.
 Keep any leftovers refrigerated.

To get toasted coconut, simply add your shredded and sweetened coconut to a clean, dry skillet over medium-high heat.  Slowly stir the coconut for about 4 to 5 minutes and it will toast right up.

Happy (almost) Easter!

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  • Narci March 24, 2016 at 10:34 am

    This is the perfect cupcake for Easter brunch or dinner! Yum!!

  • Sheaffer {Pinterest Told Me To} March 24, 2016 at 11:03 am

    Give me all the cupcakes. Give me all the toasted coconut.

  • Ramona March 24, 2016 at 9:27 pm

    Yum!!!! I love coconut. And like you they remind me of Easter too. 🙂