Coconut Bourbon Cupcakes

Coconut Bourbon Cupcakes by The Endless MealThese bourbon coconut cupcakes are basically impossible to resist. There’s lots of delicious coconut flavour in a moist cupcake and a cream cheese-y bourbon frosting on top. Perfection.
Coconut Bourbon Cupcakes by The Endless MealI made these for a very handsome man’s birthday a few weeks ago. I wish I has a recording of them being eaten. It sound something like this: “Mmm, mmm, holy damn that’s good, mmmm”
Coconut Bourbon Cupcakes by The Endless MealI thought that decorating all 24 of these cupcakes for a 2 person birthday party might be a little over kill. Or not. Either way I put a whole bag of them in the freezer and pulled out a few 2 days ago and am eating on right now. I’ve got sticky icing all over my keyboard to prove it. Mmm, mmm, holy damn these are good :)
Coconut Bourbon Cupcakes by The Endless Meal

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4.8 from 4 reviews
Coconut Bourbon Cupcakes
  • 2 ¾ cups all-purpose flour, plus more for pans
  • 2 ½ cups sweetened shredded coconut (not reduced-fat)
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 ¾ cups sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 5 large eggs
  • ½ cup coconut oil, warmed to melt
  • 1 cup buttermilk
  • Butter for greasing pan
  • 1 cup unsweetened coconut
  • 1 8-oz. package cream cheese, room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2-4 tablespoons plus ¼ cup bourbon, rum or southern comfort
  • ½ teaspoon kosher salt
  • 4 cups powdered sugar
  1. Arrange racks in top and bottom thirds of oven; preheat to 350°. Line cupcake pans with cupcake liners.
  2. Whisk 2 ¾ cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes.
  3. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients.
  4. Pour batter equally into pans to make 24 cupcakes. Bake until a tester inserted into center of cakes comes out clean, 15-20 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Remove cupcakes from pan and let cook completely on wire racks.
Frosting and Assembly
  1. Using an electric mixer beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Add bourbon and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5–6 minutes.
  2. You can either use a knife to spread the frosting on top of completely cooled cupcakes or use a pastry bag to pipe on the frosting.
For a more deliciously bourbon frosting, use 4 tablespoons of bourbon. For a frosting that will be thick enough to pipe onto the cupcakes, use less. These cupcakes can be made 2 days in advance. Keep chilled and bring to room temperature before serving. These cupcakes also freeze very well. Freeze, un-frosted, in a large Ziploc bag for up to 1 month.


About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Linda says

    Okay… Maybe I should have known to not fill up the cupcake paper liner because I have some monster cupcakes stuck together in my oven… So ladies just fill them a half inch from the top and there’s lots more batter for more delicious cupcakes!! Now the trick is to get them out of the cupcake pans!!!!

    • says

      Oh no! I should have have mentioned in the instructions not to fill the cupcakes liners all the way to the top. Did you manage to get them out ok?


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