Only the Very Best Coconut Cupcakes for my Peeps!

Hello to another Monday! I hope you had a nice weekend. The weather here in Atlanta was beautiful, but I worked in the house all weekend, so I can’t tell you about how much fun I had while outdoors. I did get some Spring cleaning done, so that’s a good thing.  I would love to hear what delightful and fun things you did over the weekend.  Maybe I would then feel better about how I spent mine! 😉

I am hoping that most of you are now experiencing at least a few signs that it is Spring since its been a very long and cold Winter.  Of course, Springtime means it is almost Easter and with Easter I think of coconut cake and peeps!

These are a must make for Easter!

If you were reading Bunkycooks this time last year, you might remember that I had a very different site.  In fact, I have had two major face lifts since last Easter (don’t I wish that were true – that is for my site, not me personally).  Unfortunately, this fun little post never transferred over when the first change was implemented, so I thought I would share it again with you now!

I have neighbors lining up outside when I bake these cupcakes.

These Coconut Cupcakes are flat out fabulous and this is the only recipe I ever use for making them.  My neighbors and dog sitter line up waiting for these morsels of total decadence.  Just wait until you see how much frosting this recipe makes!  There’s quite a bit of cream cheesy goodness on top of each cupcake which puts them off the charts in calories! over the top in flavor.

How cute are the wabbits on top?

Last year we had a temporary lapse in judgment a little bit too much fun with the cupcakes and a few peeps and these photos were the result!  I am still finding grated coconut from time to time!  Mr. Bunkycooks is very messy when when plays in the kitchen. We were very messy. 😉

Ben Peep

Peeps in a basket

Olympic Peep Team

The recipe for Coconut Cupcakes is from Ina Garten and I don’t change a thing.  I hope you are ready for Easter (if it is a holiday that you and your family celebrate).

Enjoy your week!

Coconut Cupcakes


For the cupcakes:
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted


Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Ina Garten
The Barefoot Contessa Cookbook



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