Bunny Coconut Cupcakes

These are not only the cutest Easter bunny cupcakes, but they are also the best coconut cupcakes ever. And I really mean it.

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I’ve tried a lot of coconut cake recipes over the years and this one runs at the front of the pack. It is Ina Garten’s recipe and I love that there is not only coconut piled on top of each cupcake but also folded into the batter. These cupcakes are made with buttermilk and almond extract which give them a really rich sweet flavor. Plus, they are topped with cream cheese frosting (nothing to complain about there).

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I added bunny ears to each (made of marshmallows and sprinkles) in celebration of Easter. I think they turned out so cute! Leaving them monochromatic (just pale pink and white) makes them shopistacated but still irrestiably adorable.

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I’m not usually one to get carried away with cutsey decorations—I think a cupcake is pretty adorable all by itself. I couldn’t resist though—I’m a total sucker for Easter. Plus, it’s incredibly simple! Here’s how:


All you have to do is slice a marshmallow on a diagonal and then dip the sticky sides into sprinkles. Arrange in pairs like ears on the tops of the cupcakes, the icing will act as glue.


You could alternate sprinkles colors, or even add noses and whiskers with candy but I really like how they looked with with just the ears. Sometimes you have to know when to quit …

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Here’s Ina’s recipe. She hasn’t failed me yet.


Coconut Cupcakes
by Ina Garten
makes approx. 24 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.

Recipe from FoodNetwork.com

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