Coconut Bourbon Cupcakes

These coconut bourbon cupcakes are light, fluffy, and totally irresistible. They’re sophisticated cupcakes with spiked frosting and are perfect for adult birthday parties, bachelorettes, or holiday treats.

These liquor-flavored cupcakes are perfect for bourbon (or whiskey!) lovers. The coconut cupcakes are spiked with bourbon, and we’ve snuck some bourbon into the buttercream for the ultimate dessert.

If you’re looking for a fun dessert for a party, these bourbon cupcakes will fit the bill. They’re a great way to enjoy a boozy flavor without getting a buzz.

Also, don’t miss our peanut butter banana cupcakes!

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Coconut Bourbon Cupcakes Recipe

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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These coconut bourbon cupcakes are light, fluffy, and totally irresistible. They're sophisticated cupcakes with spiked frosting and are perfect for adult birthday parties, bachelorettes, or holiday treats.

24

Ingredients

Cupcakes

• ▢ 2 ¾ cups all-purpose flour
• ▢ 2 ½ cups sweetened shredded coconut
• ▢ 1 tablespoon baking soda
• ▢ 2 teaspoons kosher salt
• ▢ 2 cups sugar
• ▢ 1 cup unsalted butter (room temperature)
• ▢ ½ cup coconut oil (warmed to melt)
• ▢ 4 large eggs
• ▢ 1 cup buttermilk
• ▢ ¼ cup bourbon

Frosting

• ▢ 8 ounce cream cheese (room temperature)
• ▢ 1 cup unsalted butter (room temperature)
• ▢ 4 tablespoons bourbon
• ▢ ½ teaspoon kosher salt
• ▢ 4 cups powdered sugar
• ▢ ½ cup sweetened shredded coconut (optional, to decorate)

Instructions 

Cupcakes

• Arrange oven racks in the top and bottom thirds of your oven. Preheat your oven to 350 degrees. Line 2 cupcake pans with liners (24 in total).
• Whisk the flour, coconut, baking soda, and salt in a medium-sized bowl.
  2 ¾ cups all-purpose flour, 2 ½ cups sweetened shredded coconut, 1 tablespoon baking soda, 2 teaspoons kosher salt
• Add the sugar, butter, and coconut oil to a large bowl and cream with electric beaters until smooth, about 3–4 minutes. Add the eggs and beat until light and fluffy, 2–3 minutes. Beat in the buttermilk and bourbon. Add the dry ingredients and beat just until it is mixed.
  2 cups sugar, 1 cup unsalted butter, ½ cup coconut oil, 4 large eggs, 1 cup buttermilk, ¼ cup bourbon
• Divide the batter equally between the 24 cupcake liners. Bake until a toothpick inserted into the center of cupcakes comes out clean, about 15-20 minutes. Transfer the pans to wire racks; let cool in pans for 5 minutes. Remove the cupcakes from the pan and let them cool completely on the wire racks.

Frosting

• Using an electric mixer beat cream cheese and butter on high speed, occasionally scraping down the sides of the bowl, until smooth and creamy, about 2–3 minutes. Add the bourbon and salt and beat for 1 minute longer. Add sugar and beat at low speed until combined. Add more bourbon to thin the frosting or more powdered sugar if you want it thicker.
  8 ounce cream cheese, 1 cup unsalted butter, 4 tablespoons bourbon, ½ teaspoon kosher salt, 4 cups powdered sugar
• Either use a knife to spread the frosting on top of the completely cooled cupcakes or use a pastry bag to pipe on the frosting. Sprinkle a little extra coconut on top of the cupcakes.
  ½ cup sweetened shredded coconut

Notes

These cupcakes can be made 2 days in advance. These cupcakes also freeze very well. Freeze, unfrosted, in a large freezer bag for up to 1 month.

Nutrition

Serving: 1 cupcake, Calories: 481kcal (24%), Carbohydrates: 58g (19%), Protein: 4g (8%), Fat: 26g (40%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 77mg (26%), Sodium: 479mg (21%), Potassium: 118mg (3%), Fiber: 1g (4%), Sugar: 46g (51%), Vitamin A: 578IU (12%), Vitamin C: 0.1mg, Calcium: 37mg (4%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.