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.
Ingredients
Cupcakes
2 ¾cupsall-purpose flour
2 ½cupssweetened shredded coconut
1tablespoonbaking soda
2teaspoonskosher salt
2cupssugar
1cupunsalted butter, room temperature
½cupcoconut oil, warmed to melt
4largeeggs
1cupbuttermilk
¼ cup bourbon
Frosting
8ouncecream cheese, room temperature
1cupunsalted butter, room temperature
4tablespoonsbourbon
½teaspoonkosher salt
4cupspowdered sugar
½ cupsweetened 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.