There’s something truly magical about Magnolia Bakery’s Coconut Cupcakes that keeps us coming back for more. These cupcakes boast a moist, tender crumb infused with rich coconut flavor that instantly transports us to a tropical paradise. Topped with a fluffy coconut frosting and sprinkled with toasted coconut flakes, they’re a perfect balance of sweetness and texture.
Ingredients
To recreate the iconic Magnolia Bakery Coconut Cupcakes, we carefully select each ingredient to achieve that perfect balance of flavor and texture. Below is a detailed breakdown of what you’ll need to bring these moist, rich cupcakes to life.
Dry Ingredients
The foundation of our cupcake batter relies on these precise dry components:
- 1 ½ cups all-purpose flour, sifted for a light crumb
- 1 cup granulated sugar for sweetness
- 1 teaspoon baking powder to ensure perfect rise
- ½ teaspoon baking soda for balanced leavening
- ¼ teaspoon salt to enhance flavors
- ¾ cup sweetened shredded coconut to infuse texture and tropical flavor
Wet Ingredients
Our wet ingredients bind and enrich the batter, contributing to that signature moistness:
- ½ cup unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract for aromatic depth
- ½ cup buttermilk to tenderize and add moisture
- ½ cup coconut milk (full-fat preferred) for enhanced coconut flavor
Frosting Ingredients
The luscious frosting is essential to capture the Magnolia Bakery magic:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted for smoothness
- ¼ cup coconut milk, full-fat to enrich the frosting
- 1 teaspoon vanilla extract
- Pinch of salt to balance sweetness
- 1 ½ cups sweetened shredded coconut, toasted for garnish and flavor
Garnish
The finishing touch combines aesthetics and texture:
| Item | Purpose |
|---|---|
| Toasted shredded coconut | Adds crunch and visual appeal |
| Optional: Fresh coconut flakes | Enhances tropical flair |
We recommend toasting the shredded coconut lightly until golden brown; this step creates a delightful contrast to the creamy frosting and adds that signature crisp texture.
By assembling the ingredients as listed, our cupcakes will showcase the moist crumb, rich coconut essence, and fluffy frosting that define the beloved Magnolia Bakery Coconut Cupcake experience.
Equipment Needed
To recreate the Magnolia Bakery Coconut Cupcake experience at home, having the right equipment is essential for perfect results every time. Below is a detailed list of the tools and utensils we will use through each step of the process.
| Equipment | Purpose |
|---|---|
| Electric mixer (stand or hand) | For creaming butter and mixing batter smoothly |
| Measuring cups and spoons | To measure dry and wet ingredients precisely |
| 9-hole or 12-hole cupcake pan | To bake cupcakes uniformly |
| Cupcake liners | Keeps cupcakes from sticking and aids presentation |
| Mixing bowls (medium and large) | For combining dry and wet ingredient sections |
| Spatula (rubber or silicone) | For folding in shredded coconut and transferring batter |
| Cooling rack | To cool cupcakes evenly after baking |
| Small saucepan | Toasting shredded coconut to enhance flavor |
| Offset spatula or piping bag | For applying the coconut frosting smoothly |
| Oven thermometer (optional) | Ensures accurate oven temperature for baking |
Why These Tools Matter
Each piece of equipment plays a crucial role. The electric mixer guarantees a light and fluffy batter by evenly incorporating air. Using measuring cups and spoons assures precise batter consistency, which is crucial for the delicate crumb of our cupcakes. The cupcake pan paired with liners ensures even baking and flawless presentation.
For the finishing touch, an offset spatula or piping bag helps us apply the signature fluffy coconut frosting with professional finesse. Toasting the shredded coconut in a small saucepan unlocks deeper flavors and a beautiful toasted color that elevates these cupcakes beyond ordinary.
Having this equipment ready allows us to focus on the magic that makes Magnolia Bakery Coconut Cupcakes so irresistible.
Prep Work
Before we dive into baking, preparing each component carefully ensures our Magnolia Bakery Coconut Cupcakes achieve that perfect flavor and texture. Let’s focus on the essential steps for the batter and frosting preparation.
Preparing the Batter
- Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners to ensure even baking and easy removal.
- In a large mixing bowl, cream together 1/2 cup unsalted butter (softened) and 1 cup granulated sugar using an electric mixer until the mixture is light and fluffy. This usually takes about 3–5 minutes.
- Add 2 large eggs, one at a time, beating well after each addition to incorporate air.
- Mix in 1 teaspoon vanilla extract for that signature aroma.
- In a separate bowl, whisk together the dry ingredients:
| Ingredient | Measurement |
|————————-|——————|
| All-purpose flour | 1 1/4 cups |
| Baking powder | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Sweetened shredded coconut | 1 cup | - Gradually add the dry ingredients to the wet mixture alternately with the liquids:
- 1/2 cup buttermilk
- 1/2 cup coconut milk
Start and end with the dry ingredients. Mix on low speed to combine, avoiding overmixing, which can make the cupcakes dense.
- Gently fold in the shredded coconut using a spatula to maintain the batter’s lightness.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full for proper rise.
Preparing the Frosting
- In a clean bowl, beat 1/2 cup unsalted butter (softened) until creamy and smooth.
- Gradually add 2 cups powdered sugar, beating continuously to prevent lumps.
- Mix in 2 tablespoons coconut milk and 1 teaspoon vanilla extract. This creates a soft and spreadable frosting with distinct coconut flavor.
- Beat the frosting for 3–5 minutes until it becomes light and fluffy, perfect for topping our cupcakes.
- Toast 1/2 cup shredded coconut in a small saucepan over medium heat, stirring constantly. When golden brown and fragrant, remove immediately to cool.
- Use the toasted coconut as a garnish for the frosted cupcakes, adding a delightful crunch and deep coconut aroma.
By following these steps precisely, we set the foundation for the authentic Magnolia Bakery Coconut Cupcakes experience right in our kitchen.
Directions
Let’s walk through each step to create the iconic Magnolia Bakery Coconut Cupcakes, ensuring every bite captures their moistness and tropical flavor.
Making the Coconut Cupcake Batter
- Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add 3 large eggs, one at a time, beating well after each addition.
- Stir in 2 teaspoons vanilla extract to infuse the batter with aromatic flavor.
- In a separate bowl, whisk together the dry ingredients:
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking powder | 2 ½ teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
| Sweetened shredded coconut | ¾ cup |
- Gradually add the dry ingredients to the butter mixture alternating with the wet ingredients:
- Begin and end with the dry ingredients.
- Mix in 1 cup buttermilk and ½ cup coconut milk alternately, blending until just combined. Do not overmix to maintain a tender crumb.
- Fold in shredded coconut gently with a spatula for extra texture.
Baking the Cupcakes
- Evenly distribute the batter into the prepared cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Watch closely toward the end to avoid overbaking, which can dry out the cupcakes.
Cooling the Cupcakes
- Remove the cupcake pan from the oven.
- Let cupcakes cool in the pan for 10 minutes to firm up.
- Transfer cupcakes to a wire cooling rack to cool completely, about 30 minutes, before frosting.
Making the Coconut Frosting
- In a bowl, beat 1 cup unsalted butter (softened) until creamy.
- Gradually add 4 cups powdered sugar, beating on low speed at first to prevent a sugar cloud.
- Add ¼ cup coconut milk and 2 teaspoons vanilla extract and increase to medium speed.
- Beat until frosting is light, fluffy, and spreadable, about 3-5 minutes.
- Toast 1 cup shredded coconut in a dry skillet over medium heat, stirring frequently until golden brown and fragrant, about 5 minutes. Set aside to cool.
Frosting the Cupcakes
- Once cooled, pipe or spread a generous layer of coconut frosting onto each cupcake.
- Use a spatula, knife, or piping bag with a star tip for an elegant finish.
Adding the Coconut Garnish
- Sprinkle the toasted shredded coconut evenly over the frosting for a delightful crunch and enhanced coconut aroma.
- Press lightly to ensure the garnish adheres well without sinking.
Make-Ahead Tips
Preparing our Magnolia Bakery Coconut Cupcakes in advance saves time and enhances convenience without sacrificing flavor or texture. Here are effective strategies to ensure your cupcakes taste as fresh and delightful as when just baked.
Baking and Storing Cupcakes Ahead
- Bake the cupcakes fully according to the recipe instructions.
- Once baked, allow the cupcakes to cool completely on a cooling rack to avoid condensation which can cause sogginess.
- Place the cooled cupcakes in an airtight container.
- Store at room temperature for up to 2 days or refrigerate for up to 5 days.
| Storage Method | Duration | Key Notes |
|---|---|---|
| Room Temperature | Up to 2 days | Ensure airtight container |
| Refrigeration | Up to 5 days | Bring to room temp before frosting |
Preparing Frosting in Advance
- Make the coconut frosting as described.
- Store it in an airtight container in the refrigerator.
- Before use, bring the frosting to room temperature and re-whip with an electric mixer to restore its fluffy texture.
Combining Cupcakes and Frosting Ahead
- For best results, frost cupcakes just before serving.
- If needed, frost cupcakes up to 4 hours ahead, then refrigerate uncovered to maintain freshness.
- Add the toasted shredded coconut garnish only right before serving for maximum crunch.
Freezing Tips for Longer Storage
- Wrap each baked and cooled cupcake tightly with plastic wrap.
- Place wrapped cupcakes in a freezer-safe container or bag.
- Freeze for up to 3 months.
- Thaw at room temperature for 2 hours before frosting.
Summary Table: Make-Ahead Tips for Magnolia Bakery Coconut Cupcakes
| Step | Method | Storage Time | Notes |
|---|---|---|---|
| Bake & Store | Airtight container | 2 days room temp/5 days fridge | Cool completely before storing |
| Frosting Preparation | Refrigerate + re-whip before use | Up to 5 days | Restore fluff by re-whipping |
| Frosting Finished Cupcakes | Frost before serving or 4 hours ahead | Up to 4 hours fridge | Add toasted coconut right before serving |
| Freezing Cupcakes | Wrap tightly, freeze | Up to 3 months | Thaw 2 hours at room temp before frosting |
By following these Make-Ahead Tips, we ensure our Magnolia Bakery Coconut Cupcakes retain their signature moist crumb, rich coconut flavor, and fluffy frosting—the hallmarks of an authentic tropical treat.
Storage Instructions
To keep our Magnolia Bakery Coconut Cupcakes fresh and delicious, proper storage is essential. Follow these steps to maintain their signature moist crumb and fluffy coconut frosting.
Room Temperature Storage
- Allow cupcakes to cool completely on a cooling rack before storing.
- Place cupcakes in an airtight container.
- Store at room temperature for up to 2 days.
- Avoid refrigeration at this stage to preserve softness and texture.
Refrigeration Guidelines
- After cooling, place cupcakes in an airtight container or cover tightly with plastic wrap.
- Refrigerate for up to 5 days.
- Before serving, allow cupcakes to come to room temperature for 15 to 20 minutes to restore moisture.
Frosting Storage
- Prepare frosting in advance and store in a sealed container in the refrigerator.
- Keep frosting chilled for up to 1 week.
- Before frosting cupcakes, re-whip frosting with a hand mixer until light and fluffy.
- It’s best to frost cupcakes just before serving or up to 4 hours ahead.
Toasted Coconut Garnish
- Store toasted shredded coconut in an airtight container at room temperature.
- Add garnish only right before serving for maximum crunch and flavor.
Freezing Tips for Extended Storage
Freezing allows us to enjoy these coconut treats anytime while maintaining freshness.
| Storage Method | Container Type | Duration | Thawing Instructions |
|---|---|---|---|
| Unfrosted Cupcakes | Tight freezer bag/container | Up to 3 months | Thaw overnight in refrigerator, then room temperature for 30 min |
| Frosted Cupcakes | Single layer on baking sheet frozen, then wrapped | Up to 3 months | Thaw in refrigerator for 1-2 hours, then room temperature 30 min |
| Frosting | Airtight container | Up to 3 months | Thaw in refrigerator, re-whip before use |
Pro tip: Wrap cupcakes individually in plastic wrap before freezing to prevent freezer burn and maintain freshness.
“Proper storage ensures our Magnolia Bakery Coconut Cupcakes stay as moist, tender, and flavorful as the day we baked them.”
By carefully following these Storage Instructions we can enjoy the tropical delight of our homemade coconut cupcakes anytime with their iconic texture and flavor intact.
Conclusion
Baking Magnolia Bakery’s Coconut Cupcakes at home lets us enjoy a tropical treat anytime we want. With the right ingredients, equipment, and techniques, we can capture the same moist texture and rich coconut flavor that make these cupcakes so special.
By following the detailed steps and storage tips, we ensure every cupcake stays fresh and delicious. Whether for a special occasion or a simple indulgence, these cupcakes bring a little slice of paradise to our kitchen. Let’s get baking and savor the magic of Magnolia Bakery’s iconic coconut cupcakes together!
Frequently Asked Questions
What makes Magnolia Bakery’s Coconut Cupcakes special?
They have a moist, tender crumb infused with rich coconut flavor, topped with fluffy coconut frosting and toasted coconut flakes for a perfect balance of sweetness and texture.
What are the key dry ingredients for these cupcakes?
All-purpose flour, granulated sugar, baking powder, baking soda, salt, and sweetened shredded coconut.
What wet ingredients are used in the batter?
Unsalted butter, eggs, vanilla extract, buttermilk, and coconut milk.
How is the frosting made?
Using unsalted butter, powdered sugar, coconut milk, vanilla extract, and topped with toasted shredded coconut.
Why should I toast the shredded coconut?
Toasting enhances the coconut’s flavor and adds a crunchy texture, elevating the overall cupcake experience.
What essential equipment do I need to bake these cupcakes?
An electric mixer, measuring cups and spoons, cupcake pan with liners, mixing bowls, spatula, cooling rack, and a small saucepan for toasting coconut.
How long do I bake Magnolia Bakery’s Coconut Cupcakes?
Bake at 350°F (175°C) for about 18–22 minutes, or until a toothpick inserted comes out clean.
Can I make these cupcakes ahead of time?
Yes, you can bake and store cupcakes for 2 days at room temperature, 5 days refrigerated, or freeze for up to 3 months.
How should I store the cupcakes to keep them fresh?
Allow to cool completely, then store in an airtight container at room temperature or in the fridge; frost just before serving or within 4 hours.
What’s the best way to thaw frozen cupcakes?
Thaw frozen cupcakes at room temperature for a few hours and re-whip frosting if refrigerated before applying.