Coconut and pecans are a match made in Southern dessert heaven, so these cupcakes are divine. Coconut extract and coconut milk (be sure to shake the can) make the pecan-filled cake taste and smell sensational.

This Story Originally Appeared On


Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Recipe Summary test

20 mins
1 hr 45 mins
Makes 2 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Beat butter with a heavy-duty stand mixer on medium speed until fluffy; gradually add sugar, beating until well blended. Add egg yolks, 1 at a time, beating just until blended. Add extracts; beat until blended.

  • Stir together flour, baking powder, and salt in a bowl; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in coconut and 1 cup of the pecans.

  • Beat egg whites on high speed until stiff peaks form; fold one-third of egg whites into batter. Gently fold in remaining beaten egg whites just until combined. Place 30 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling two-thirds full.

  • Bake in preheated oven until a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Remove from pans to wire racks; cool completely, 30 minutes.

  • Spread Coconut-Cream Cheese Frosting onto cupcakes, and sprinkle with remaining 1/3 cup toasted pecans.