These Bourbon Coconut Cupcakes are perfect for adult birthday parties. They are easy to make and absolutely delicious.

These bourbon coconut cupcakes are basically impossible to resist. There's lots of delicious coconut flavor in a moist cupcake and a cream cheese-y bourbon frosting on top. Perfection.

Coconut Bourbon Cupcakes by The Endless Meal

I made these for a very handsome man's birthday a few weeks ago. I wish I had a recording of them being eaten. It sounds something like this: “Mmm, mmm, holy man that's good, mmmm.” I thought that decorating all 24 of these cupcakes for a 2 person birthday party might be a little overkill. 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 one right now. I've got sticky icing all over my keyboard to prove it. Mmm, mmm, holy man these are good 🙂

Coconut Bourbon Cupcakes by The Endless Meal

If you make these Bourbon Coconut Cupcakes make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Bourbon Coconut Cupcakes

These Bourbon Coconut Cupcakes are perfect for adult birthday parties. They are easy to make and absolutely delicious.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.5 stars (2 ratings)
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Ingredients

Cupcakes

  • 2 ¾ cups all-purpose flour
  • 2 ½ cups sweetened shredded coconut
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 2 ¾ cups sugar
  • 1 cup unsalted butter, room temperature
  • 5 large eggs
  • 1 cup buttermilk
  • ½ cup coconut oil, warmed to melt

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 powder, and salt in a medium-sized bowl.
    2 ¾ cups all-purpose flour, 2 ½ cups sweetened shredded coconut, 1 tablespoon baking powder, 2 teaspoons kosher salt
  • Add the sugar and butter 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 coconut oil. Add the dry ingredients and beat just until it is mixed.
    2 ¾ cups sugar, 1 cup unsalted butter, 5 large eggs, 1 cup buttermilk, ½ cup coconut oil
  • 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. Keep chilled and bring to room temperature before serving. These cupcakes also freeze very well. Freeze, un-frosted, in a large freezer bag for up to 1 month.
Serving: 1 cupcake, Calories: 509kcal, Carbohydrates: 60g, Protein: 4g, Fat: 29g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 383mg, Potassium: 100mg, Fiber: 1g, Sugar: 48g, Vitamin A: 672IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 1mg
DID YOU MAKE THIS RECIPE?If you love this recipe as much as we do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.