The Perfect Coconut Cupcakes With Claire Saffitz

Ingredients

• 2 cups Cake Flour (sifted)
• unspecified Baking Powder (standard double‑acting)
• 1 teaspoon Kosher Salt (for cake batter)
• unspecified Granulated Sugar (for cake batter)
• 3 large Large Eggs (room temperature)
• 2/3 cup Unsweetened Coconut Milk (full‑fat, not light)
• 11 tablespoons Unsalted Butter (room temperature, cool (~68°F) for optimal creaming)
• 2 tablespoons Virgin Coconut Oil (room temperature, spreadable)
• unspecified Shredded Dried Unsweetened Coconut (for toasting and garnish; medium‑sized shreds)
• 2 teaspoons Vanilla Extract (pure extract)
• 8 ounces Cream Cheese (room temperature, softened)
• 1 stick Unsalted Butter (for frosting) (room temperature, softened (≈8 tbsp))
• 2 cups Powdered Sugar (sifted if lumpy)
• pinch Salt (for frosting)

Instructions

1. Toast Shredded Coconut

   Preheat the oven to 350°F. Spread the shredded unsweetened coconut in an even layer on a baking sheet and toast for about 5 minutes, stirring halfway, until golden brown and fragrant.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium bowl whisk together the cake flour, baking powder (if using), and kosher salt until well combined.

   Time: PT5M

3. Cream Butter and Sugar

   In the mixing bowl, add the 11 Tbsp unsalted butter and granulated sugar. Using the hand mixer on medium‑low speed, beat until the mixture is light, fluffy, and pale in color, about 7 minutes.

   Time: PT7M

4. Add Eggs and Vanilla

   Add the three room‑temperature eggs one at a time, beating on medium speed until each egg is fully incorporated before adding the next. Then add 2 tsp vanilla extract and mix briefly.

   Time: PT3M

5. Incorporate Dry and Coconut Milk

   Add the dry‑ingredient mixture and the unsweetened coconut milk alternately, beginning and ending with the dry mixture. Mix on low speed just until no streaks of flour remain, then finish folding by hand to ensure even incorporation.

   Time: PT4M

6. Fill Liners and Bake

   Divide the batter evenly among the 12 muffin liners, filling each about two‑thirds full. Bake in the pre‑heated 350°F oven for 18–25 minutes, until the tops are golden brown, the cupcakes are domed, and a gentle spring returns when the center is pressed.

   Time: PT20M

   Temperature: 350°F

7. Cool Cupcakes

   Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely before frosting.

   Time: PT10M

8. Make Cream Cheese Frosting

   In a clean bowl, beat together the softened cream cheese, 1 stick (8 Tbsp) unsalted butter, and a pinch of salt until smooth. Add the vanilla extract, then gradually add the 2 cups powdered sugar, mixing on low then medium‑high speed until the frosting is light and fluffy.

   Time: PT5M

9. Frost Cupcakes

   Using an offset spatula, pipe or spread a generous swirl of frosting onto each cooled cupcake, smoothing the sides as desired.

   Time: PT5M

10. Add Toasted Coconut Garnish

    While the frosting is still soft, sprinkle the toasted shredded coconut over the tops of the cupcakes, pressing lightly to adhere.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cake Flour: All-Purpose Flour (use 1 cup + 2 tbsp cornstarch per cup)
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Kosher Salt: Table Salt (use ½ teaspoon)
• Instead of Granulated Sugar: Coconut Sugar, Caster Sugar
• Instead of Large Eggs: Egg substitute (equivalent)
• Instead of Unsweetened Coconut Milk: Almond Milk (unsweetened), Soy Milk
• Instead of Unsalted Butter: Margarine (use same amount)
• Instead of Virgin Coconut Oil: Regular Coconut Oil, Vegetable Oil
• Instead of Shredded Dried Unsweetened Coconut: Sweetened shredded coconut (reduce sugar elsewhere)
• Instead of Vanilla Extract: Vanilla Bean (scrape seeds), Vanilla Paste
• Instead of Cream Cheese: Neufchatel Cheese (slightly lower fat)
• Instead of Unsalted Butter (for frosting): Margarine
• Instead of Powdered Sugar: Confectioners’ Sugar
• Instead of Salt: Kosher Salt (tiny pinch)

Equipment Needed

• 12‑Cup Muffin Pan
• Muffin Liners
• Hand Mixer with Beaters
• Mixing Bowl
• Measuring Cups and Spoons
• Spatula
• Wire Cooling Rack
• Oven
• Offset Spatula (optional)
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Creaming the butter and sugar to a light, fluffy texture
• Toasting the shredded coconut until golden brown
• Baking cupcakes until they are golden, domed, and springy
• Achieving a firm yet spreadable cream cheese frosting

Chef Tips from the Video

• Use butter that feels firm yet malleable (around 68°F) for the best creaming
• Alternate adding dry ingredients and coconut milk to keep the batter smooth
• Finish the final flour incorporation by hand to avoid over‑mixing
• If your kitchen is warm, refrigerate the frosting briefly to achieve a firmer pipeable consistency

Troubleshooting

Storage

Refrigerator: Store cupcakes in an airtight container for up to 4 days; frosting may firm up, let sit at room temperature 15 min before serving.

Freezer: Freeze unfrosted cupcakes wrapped tightly for up to 2 months; thaw overnight in the fridge and frost when ready.

Room temperature: Frosted cupcakes can sit at room temperature for up to 2 days if the kitchen is cool (under 75°F).

Make-Ahead Tips

• Bake the cupcakes a day ahead and store them unfrosted in the freezer
• Frosting can be made up to 2 days in advance; keep chilled and re‑whip before using
• Toast extra coconut and store in an airtight container for up to 1 week

Frequently Asked Questions