Healthy Coconut Easter Cupcakes Recipe

Name: Coconut Easter Cupcakes
Prep time: 30 min
Cook time: 15 min
Total time: 60 min
Ingredients: ¾ cup coconut cream (use only the thick cream from the can, not the liquid); 1 ½ cups all-purpose flour (for best results, sift before using); 1 ¼ teaspoons baking powder (for leavening); ½ teaspoon baking soda (helps with rise); ½ teaspoon salt (enhances flavor); 2 large eggs (room temperature); ¾ cup granulated sugar (adds sweetness); ¼ cup vegetable oil (adds moisture); 1 teaspoon coconut extract (for coconut flavor); ½ teaspoon almond extract (to enhance flavor); ½ cup buttermilk (adds tenderness); ½ cup unsalted butter (softened, for smooth texture); 1 ½ cups powdered sugar (sifts easily for frosting); 1 teaspoon coconut extract (adds coconut flavor); ¼ teaspoon almond extract (adds a touch of almond flavor); 2 cups shredded sweetened coconut (toasted, for crunch); 48 Robin Eggs (or similar egg-shaped candy)

These fluffy Coconut Easter Cupcakes are topped with sweet coconut frosting, crispy toasted coconut, and colorful Robin Eggs that look like little candy nests. I first made these for Emma's Easter party three years ago, and they disappeared in minutes. The coconut cream keeps them incredibly moist, and the almond extract adds a subtle bakery-style flavor that makes them taste almost fancy.

Coconut Easter Cupcakes A fluffy Easter cupcake with a coconut topping, sliced in half to reveal its soft, light interior, adorned with colorful Easter candy eggs on top

If you love spring desserts, you'll also want to try these Delicious Lemon Bars Recipe or these Best Homemade Donut Holes Recipe for your Easter brunch. And for a chocolate twist, these Delicious Andes Mint Chocolate Cookies Recipe are always a hit.

Why You'll Love These Coconut Easter Cupcakes

The coconut flavor runs all the way through these Coconut Easter Cupcakes, not just on top. You get it in the batter from coconut cream, in the frosting from coconut extract, and in that gorgeous toasted coconut coating. They're surprisingly easy to make, even if you're not a confident baker. The batter comes together in one bowl, and the frosting takes about five minutes. Plus, they look absolutely adorable with those candy eggs perched on top like little Easter baskets.

Jump to:

Why You'll Love These Coconut Easter Cupcakes
Ingredients For Coconut Easter Cupcakes
How TO Make Coconut Easter Cupcakes
Ingredient Substitutions and Variations
Equipment For Coconut Easter Cupcakes
How to Toast Coconut
Storage and Make-Ahead Tips
Serving Suggestions
Expert Tips
FAQ
Related
Pairing
Coconut Easter Cupcakes

Ingredients For Coconut Easter Cupcakes

Here's what you'll need to make these Coconut Easter Cupcakes from scratch.

See Recipe Card Below This Post For Ingredient Quantities

For the Cupcakes:

Coconut cream: The thick cream from the top of the can adds moisture and rich coconut flavor. Don't shake the can before opening.

All-purpose flour: Forms the structure of the cupcakes and keeps them light and tender.

Baking powder and baking soda: These leaveners work together to help the cupcakes rise and stay fluffy.

Salt: Balances the sweetness and brings out all the other flavors.

Eggs: Bind everything together and add structure to the batter.

Granulated sugar: Sweetens the cupcakes and helps create a tender crumb.

Vegetable oil: Keeps the cupcakes incredibly moist. Oil-based cakes stay soft longer than butter-based ones.

Coconut extract: Adds intense coconut flavor throughout the cupcakes.

Almond extract: Gives a subtle nutty sweetness that complements the coconut beautifully.

Buttermilk: Creates a tender texture and adds a slight tang that keeps the cupcakes from being too sweet.

For the Frosting:

Unsalted butter: Creamed butter creates a smooth, rich frosting base. Make sure it's softened to room temperature.

Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.

Coconut extract: Carries the coconut flavor into the frosting.

Almond extract: Adds depth and rounds out the coconut taste.

For the Toppings:

Shredded sweetened coconut: Toast it until golden for the best flavor and texture. It gets crispy and adds beautiful visual appeal.

Robin Eggs: These colorful candy eggs are classic Easter decorations. Any egg-shaped candy works if you can't find Robin Eggs.

How TO Make Coconut Easter Cupcakes

Follow these simple steps for perfect Coconut Easter Cupcakes every time.

Preheat and prepare: Preheat your oven to 350°F and line a cupcake tin with paper liners. This keeps the cupcakes from sticking and makes cleanup easy.

Mix the dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Sifting removes any lumps and helps the cupcakes bake up light and fluffy. Set this bowl aside.

Combine the wet ingredients: In a separate bowl, whisk together the eggs and sugar until they're well blended. Add the vegetable oil, coconut extract, and almond extract, whisking until everything is smooth and combined.

Alternate adding ingredients: Carefully alternate between adding the dry ingredients, buttermilk, and coconut cream to the wet mixture. Mix just until the batter comes together and no flour streaks remain. Don't overmix or the cupcakes will be tough. You can use a hand mixer or stand mixer to make this easier.

A mixing bowl with smooth cupcake batter, ready to be poured into liners, accompanied by a bowl of shredded coconut and pastel candy eggs, perfect for Easter cupcakes.

Fill and bake: Fill each cupcake liner about ¾ full with batter. Bake for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.

A tray of cupcakes with a light, golden batter before baking, set in paper liners, with a bowl of shredded coconut and colorful Easter candy eggs nearby.

Cool completely: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a cooling rack. They must be completely cool before you frost them, or the frosting will melt.

Cream the butter: In a large bowl, beat the softened butter with a mixer until it's light, fluffy, and pale in color. This usually takes 2 to 3 minutes.

Add the sugar: Gradually add the powdered sugar, about half a cup at a time, beating well after each addition. This prevents a sugar cloud in your kitchen and creates a smooth frosting.

Mix in extracts: Stir in the coconut extract and almond extract until the frosting is well combined and creamy.

Frost the cupcakes: Spread a thin, even layer of frosting on top of each cooled cupcake using a large spoon or butter knife. You don't need a fancy piping bag for these.

Coat with coconut: Place the toasted coconut on a plate and spread it out evenly. Take each frosted cupcake and gently press the top and edges into the coconut until it's well coated. The frosting acts like glue.

A close-up of Easter cupcakes, perfectly frosted with a smooth white icing and a coating of toasted coconut flakes, ready for Easter celebrations.

Add the candy eggs: Place exactly 3 Robin Eggs on top of each cupcake to create a cute little nest effect. Press them gently into the frosting so they stay put.

Serve or store: These Coconut Easter Cupcakes are ready to serve immediately. If you're making them ahead, store them in an airtight container at room temperature for up to 2 days.

Ingredient Substitutions and Variations

Coconut cream: If you can't find coconut cream, use the thick cream from the top of a can of full-fat coconut milk. Just refrigerate it overnight first.

Buttermilk: Make your own by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of regular milk. Let it sit for 5 minutes before using.

Coconut extract: Vanilla extract works if you can't find coconut extract, but you'll lose some of that coconut punch.

Robin Eggs: Swap these for jelly beans, chocolate eggs, or even pastel M&Ms. Anything colorful and Easter-themed works.

Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Equipment For Coconut Easter Cupcakes

Cupcake tin: A standard 12-cup muffin pan works perfectly.

Cupcake liners: Paper or foil liners keep the cupcakes from sticking and make them easy to serve.

Medium bowl: For mixing the dry ingredients.

Large bowl: For the wet ingredients and for making the frosting.

Hand mixer or stand mixer: Makes mixing easier, but you can also whisk by hand if needed.

Spoon or butter knife: For spreading the frosting in a rustic, homemade style.

Baking sheet: For toasting the coconut. Spread it in an even layer and watch it carefully so it doesn't burn.

How to Toast Coconut

Toasting coconut is super easy and makes a huge difference in flavor. Preheat your oven to 325°F. Spread 2 cups of shredded sweetened coconut in an even layer on a baking sheet. Bake for 5 to 7 minutes, stirring every 2 minutes, until the coconut is golden brown and fragrant. Watch it closely because it can go from perfect to burned quickly. Let it cool completely before using it to coat your Coconut Easter Cupcakes.

Storage and Make-Ahead Tips

These Coconut Easter Cupcakes are best enjoyed within 2 days of baking. Store them in an airtight container at room temperature. The frosting holds up well, and the coconut stays crispy for at least a day. If you want to make them ahead, you can bake the Coconut Easter Cupcakes a day early, wrap them tightly in plastic wrap, and frost them the day of your event. Don't add the coconut coating and candy eggs until you're ready to serve, or the coconut can get a little soft from the frosting.

Serving Suggestions

These Coconut Easter Cupcakes are perfect for Easter brunch, spring birthday parties, or any time you want something festive and sweet. Serve them on a colorful platter with fresh flowers around the edges for a beautiful presentation. They pair wonderfully with coffee, iced tea, or even a glass of cold milk. Kids love them, and they're easy enough to bring to a potluck or bake sale. If you're hosting an Easter egg hunt, set these out as the prize when everyone comes back inside.

Expert Tips

Don't shake the coconut cream can. You want only the thick cream on top, not the watery liquid at the bottom.

Room temperature ingredients work best. Take your eggs, buttermilk, and butter out about 30 minutes before you start baking.

Don't overmix the batter. Mix just until you can't see any flour streaks. Overmixing creates tough, dense cupcakes.

Use an ice cream scoop. It makes filling the Coconut Easter Cupcakes liners quick and ensures they're all the same size.

Let them cool completely. Frosting warm cupcakes leads to melted, runny frosting.

Toast more coconut than you need. It's easier to have extra than to run out halfway through decorating.

Press gently into the coconut. You want a nice coating, but you don't want to smush the frosting.

FAQ

What do you put on Coconut Easter Cupcakes?

Coconut Easter Cupcakes are usually topped with pastel-colored frosting, sprinkles, shredded coconut, or candy eggs like Robin Eggs or jelly beans. You can also add little edible flowers, Easter-themed sugar decorations, or even small chocolate bunnies. The key is keeping it colorful and festive with spring colors.

What makes Ina Garten's coconut cake special?

Ina Garten's coconut cake is known for using coconut milk in the batter and coating the cake with sweetened cream cheese frosting, then covering it entirely in shredded coconut. It's incredibly moist and has coconut flavor in every layer. Her version is famous for being rich, tender, and totally covered in coconut.

What is the Ina Garten cookbook with coconut cupcakes?

Ina Garten's coconut cupcakes appear in her cookbook "Barefoot Contessa at Home." The book features her coconut cake recipe, which you can adapt into cupcakes. It's one of her most popular dessert recipes and has that signature elegant-but-simple Ina style.

Is coconut cake an Easter tradition?

Yes,Coconut Easter Cupcakes has been an Easter tradition in many families for generations. The white coconut symbolizes purity and new beginnings, which fits the Easter theme. Many bakeries make special coconut cakes during spring, and it's a classic Southern Easter dessert. The shredded coconut also looks like Easter grass, which makes it perfect for decorating with candy eggs.

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