Jumbo Coconut Cupcakes Recipe

Name: Jumbo Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour, plus; 2 tablespoons unsifted all-purpose flour; ½ teaspoon baking soda; ¾ teaspoon salt; ¾ teaspoon nutmeg; ½ tablespoons unsalted butter, softened; 1 ½ cups superfine sugar; 3 large eggs; 2 ½ teaspoons pure vanilla extract; ¾ cup thick ured sour cream; 1 cup tightly packed sweetened flaked coconut

Servings: persons

2 ½ cups all-purpose flour, plus
2 tablespoons unsifted all-purpose flour
½ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon nutmeg
½ tablespoons unsalted butter, softened
1 ½ cups superfine sugar
3 large eggs
2 ½ teaspoons pure vanilla extract
¾ cup thick ured sour cream
1 cup tightly packed sweetened flaked coconut

1
Preheat the oven to 375.
2
Film the inside of the muffin/cupcake cups with nonstick cooking spray; set aside.
3
Sift the flour, baking soda, salt and nutmeg onto a sheet of waxed paper.
4
Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 3 minutes.
5
Add half of the superfine sugar and beat for 1 minute; add the balance of the superfine sugar and beat for 2 minutes longer.
6
Beat in the eggs, one at a time, mixing for 45 seconds after each addition.
7
Blend in the vanilla extract.
8
Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the batter even textured.
9
On low-speed, alternately add the sifted mixture in three additions with the sour cream in two additions, beginning and ending with the sifted mixture.
10
The batter will be smooth, moderately thick, and buttercream-like.
11
On low speed blend in the coconut.
12
Divide the batter among the prepared muffin/cupcake cups, mounding it slightly in the center.
13
Bake the cupcakes for 30 to 35 minutes (hs note: less if you use smaller tins), or until risen and completely set.
14
When baked, a wooden pick inserted in the center of a cupcake will withdraw clean.
15
Cool the cupcakes in the pans on racks for 15 minutes.
16
Carefully remove the cupcakes to cooling racks.
17
Cool completely.

806

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, plus, 2 tablespoons unsifted all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon salt, and more.

Yes, Jumbo Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jumbo Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions