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Coconut Cupcakes with Easter Eggs and Chicks

I made these really cute coconut cupcakes for Easter! I was very happy with how they looked on the table and very sad when I took a bite and realized I over baked them a bit. I will pay very close attention next time!

I made a simple white frosting (butter + confectioners’ sugar +vanilla + almond extract) then tinted it pale green. I piled it onto the cupcakes using an offset spatula then sprinkled each cupcake with green coconut. (To make colored coconut just add coconut and a few drops of food coloring to a zip loc bag and shake, shake, shake!) The little “eggs” are speckled peanut butter M&Ms and worked really well on top of the green coconut. The chicks are (of course) Peeps!

Voila! Cute Easter cupcakes that will add flare to your holiday dessert table!

While we are on the subject of cute Easter cupcakes, check out these little flower pot cupcakes my sister-in-law baked. Aren’t they precious?!

Adorable Flowerpot Cupcakes with Lollipops made by my sister-in-law

Coconut 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 salt
  • 1 cup buttermilk
  • 7 ounces sweetened, shredded coconut (for IN the batter) + 7 ounces sweetened, shredded coconut  (for on TOP of the cupcakes)

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.

Recipe by Ina Garten/Barefoot Contessa found here on

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