These 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.
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 sound something like this: “Mmm, mmm, holy damn that's good, mmmm.”
I 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 🙂
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.
- 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
- Arrange racks in top and bottom thirds of oven; preheat to 350°. Line cupcake pans with cupcake liners.
- 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.
- 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.
- 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.
- 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.
- 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.
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Kristen Stevens
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Kristen is the person working behind the scenes at The Endless Meal. She takes all the pics, creates all the recipes and eats all the leftovers. 
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!!!!
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?
Thanks for sharing! I am going to try these and if we love them may use at our wedding!
You’re welcome! And congratulations on your engagement!!
Flavor combo is really great, and cupcakes look so pretty, too.
I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.
I don’t mind at all! Thank you so much for linking back to this recipe 🙂
Coconut? Bourbon? Cupcake? Yes Yes Yes!!!
My 3 favourites!
I’m a huge coconut fan. These look right up my alley.
I’m a huge coconut fan too!
These look amazing. I’m a coconut addict, so these are right up my alley.
Thanks, Rachel! I totally am a coconut addict too 🙂
These cupcakes look wonderful and really festive!
Thanks, Medeja!