Almond Cupcakes with Coconut Buttercream Frosting

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting
cupcakes

These sweet Tea Party Cupcakes are Almond Cupcakes with Coconut Buttercream Frosting. The Coconut Buttercream that tops these is crazy delicious, light and rich all at the same time. Perfect for any occasion!

Don’t you just love a sweet cupcake?

And of course they say you eat with your eyes first (which I think sounds creepy, but whatev) so these are as pretty as they are delicious!

 

I call them Tea Party cupcakes because they are perfect for ladylike type people.

But don’t let their daintiness scare you. My husband ate 4 and he’s still a man.

Thank God.

The cupcakes are a light almond flavor with a sweet coconut frosting. I used Cream of Coconut in the frosting, so it’s a light sweet coconut flavor. If you like a more intense coconut in these you could easily add a bit of coconut extract.

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting

BUT the star of the show today is the butter that I used.

I am teaming up with Challenge Butter for this recipe.

I am obsessed. I worked with them last year and developed an passion for their European Style butter. So I used that in the frosting and it turned out delightful.

IMG_0201Challenge European Style Butter uses 83% butterfat vs the standard 80% and it’s made by churning the cream slower and longer, as they did in the olden days. It has a creamier taste and a silkier texture AND is said to produce flakier pastries, smoother sauces and more savory seafood, meat and vegetable dishes.

Sign me up!

Also, Challenge Butter is fantastic because it’s churned from 100 percent real cream from cows in California and was the first to implement a no-rbST policy. It’s been around for a 100 years – is the largest butter brand in the West – and is now expanding all over the rest of the country. Keep an eye out for it in your local grocery (it’s the package with the elk on it) and give it a try!

 

When I baked the cupcakes I used some almond extract, which makes the cupcake nutty and sweet. Paired with the coconut frosting it’s perfect!

The frosting is super simple. I used Cream of Coconut in the frosting which is so delicious. If your cream of coconut has separated when you open the can dump it all in the blender or small food processor and mix it until it’s smooth.

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting

Add that right in with your butter and powdered sugar and beat it until it’s creamy! Pipe it on your cupcakes and even top them with some toasted coconut if you’d like to!

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting

I made my cupcakes mini, which is perfect for a tea party, brunch or small occasion…

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting

I’ve teamed up with a few other fantastic bloggers with delicious ideas for Tea Party using Challenge Butter food as well!

You need to check them all out, because they sound ridiculously delicious and creative:

Mini Pineapple Brown Sugar Crumb Cakes | Confessions of a Cookbook Queen

Pistachio Vanilla Butter Bundt Cake | Buttery and Sugary

Pastry Wrapped Asparagus w/ Challenge Butter Lemon Butter Dipping Sauce | Challenge Butter

 

And remember to check out Challenge:  www.challengedairy.com, www.facebook.com/challengebutter, www.pinterest.com/challengebutter and www.twitter.com/challengebutter

 

5.0 from 1 reviews
Almond Cupcakes with Coconut Buttercream Frosting
 
Ingredients
Cupcakes
  • 1½ cups flour
  • 1¾ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • ½ cup Challenge Butter, room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • ¾ cup whole milk
Frosting
  • 1 cup Challenge Butter, room temperature
  • 5 cups powdered sugar
  • ¾ cup Cream of Coconut
  • ½ tsp coconut extract if desired
  • Toasted coconut for garnish
Instructions
  1. Preheat oven to 350°
  2. Line muffin tin with cupcake liners. (12 standard cupcakes or 24 minis)
  3. Whisk together flour, baking powder and salt in medium bow, set aside.
  4. Cream butter and sugar together in stand mixer until light and fluffy, 1-2 minutes. Add in eggs and extracts and continue mixing until smooth, scraping sides as necessary.
  5. Add in one third of the flour mixture and then half of the milk, mixing until combined. Repeat process, ending in flour mixture. Beat until smooth.
  6. Fill cupcake liners up ⅔ full and bake for 20 minutes for standard size cupcakes and 10-15 for mini. Remove from oven when centers spring back to the touch. Allow to cool before frosting.
Frosting
  1. Beat butter until smooth. Add in powdered sugar and Cream of Coconut and beat on medium speed for 1-2 minutes until smooth. Add in coconut extract is desired to intensify the coconut flavor.
  2. Cream of coconut in the can may separate. If this happens, mix it together in blender or food processor until combined and smooth before adding to the frosting.
  3. Frost cupcakes.
  4. Garnish with toasted coconut if desired.

 

*I was compensated for this post by Challenge Butter, but all opinions are decidedly my own. I am a huge fan of Challenge Butter!

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35 Comments on "Almond Cupcakes with Coconut Buttercream Frosting"

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Wenderly
Guest
April 17, 2014 8:29 am

Those are the dearest little cupcakes I’ve ever seen! I love the tiny white containers you used!! I just bought some of them the other day! You’ve inspired me!! Just darling!!!

Medeja
Guest
April 17, 2014 8:31 am

The frosting is sitting so nicely and perfectly on these lovely cupcakes 🙂

bridget {bake at 350}
Guest
April 17, 2014 9:12 am

These look SO, SO yummy!

Maria
Guest
April 17, 2014 9:22 am

My very favorite!

Chloe @ foodlikecake
Guest
April 17, 2014 9:39 am

Your cupcakes are SO cute!

Liz @ Tip Top Shape
Guest
April 17, 2014 10:14 am

I love the presentation here!!!! Too cute!

Ilona @ Ilona
Guest
April 17, 2014 10:23 am

Delicious mini cupcakes..

Chichi
Guest
April 17, 2014 10:51 am

Really cute cupcakes. And i love the addition of coconut to the buttercream

Kaitlyn @ BirchTreeBaking
Guest
April 17, 2014 11:19 am

These look so delicious! Nice light cupcakes for springtime! Beautiful photography too!

Katie @ Butterlust
Guest
April 17, 2014 11:31 am

Did you use Challenge Butter in the actual cupcakes as well? Wondering how the higher fat content would affect the texture of the cake!

Christina // Sweet Lavender Bake Shoppe
Guest

I LOVE all things almond AND coconut! Yum!

Laura Dembowski
Guest
April 17, 2014 3:52 pm

Definitely love a good cupcake! These look so pretty and delicate!

Leslie
Guest
April 17, 2014 5:50 pm

Ohhhh. I have yet to see this butter. I will now officially be on the hunt !!

Karen @ Sugartown Sweets
Guest
April 17, 2014 6:56 pm

I think I just chill this frosting and eat it like candy. Of course eating the cupcakes too would just be the icing on the cake..well..you know what I mean! Plus, if I ever need a laugh, I know I can count on that by a visit to your site. Love these sweet cupcakes! 🙂

Lindsey @ American Heritage Cooking
Guest

These look so perfect and ladylike! You name is so fitting! The frosting and that butter sound AMAZING!!! Hoping I can find some around here…

Hari Chandana
Guest
April 17, 2014 11:27 pm

woww..these look absolutely gorgeous and tempting.. awesome photography! 🙂

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Guest
April 18, 2014 3:08 am

Perfect receipt 🙂

Jess @ Sweet Menu
Guest
April 18, 2014 7:06 am

These little cupcakes are perfect! Your piping is flawless. Love to gobble some of these up right now! Love the patty cases too.

Melina
Guest
April 18, 2014 11:23 am

Those look so pretty and delicious! Love the photography, too 😉

Jennette
Guest
Jennette
April 19, 2014 11:23 am

These look great, just wondering where I can get cream of coconut? I have looked everywhere! Please help!

Joanne
Guest
April 19, 2014 2:15 pm

European-style butters somehow make everything in life better!! These cupcakes are the cutest.

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Janet
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Janet
May 8, 2014 10:56 pm

Found your website tonight and I LOVE your recipes. I tried to
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[…] Shots (pictured but no site available), Fruit Tarts that are just the perfect bite.  Cupcakes: Almond Cupcakes with Coconut Buttercream Icing are bite size yummies. I just love Lemon Cupcakes so I would make some for […]

Cathy
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Cathy
August 20, 2014 7:41 am

Hi,
these do look fab! Once frosted, do they have to remain refrigerated or will the frosting hold up at room temperature? Many thanks!

Traci
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Traci
February 7, 2015 9:47 am

On the butter….salted or unsalted? I can’t wait to try this frosting. It looks amazing!

Natalie
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Natalie
May 2, 2015 10:55 pm
these are amazing . The cupcakes look nice and not overly browned parts . The frosting to die for. I did add more cream of coconut because I love the smack of coconut flavor , but it did turn it kind of oily but still amazing. I did have trouble finding cream of coconut and had to go to 3 different stores but I now know it was worth it . I mad these for a bake sale , made as 250 of them . I kind of wanted to make them like a deconstructed almond joy candy bar. So… Read more »
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January 27, 2016 2:29 pm

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