Almond Cupcakes with Coconut Buttercream Frosting

Tea Party Cupcakes ~ Almond Cupcakes with Coconut Frosting

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. Or you could even use a traditional buttercream frosting if you prefer!

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.

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Challenge 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

 

Print

Almond Cupcakes with Coconut Buttercream Frosting


Ingredients

Cupcakes

  • 1 1/2 cups flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup Challenge Butter, room temperature
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 3/4 cup whole milk

Frosting

  • 1 cup Challenge Butter, room temperature
  • 5 cups powdered sugar
  • 3/4 cup Cream of Coconut
  • 1/2 tsp coconut extract if desired
  • Toasted coconut for garnish

Instructions

  1. Preheat oven to 350ยฐ
  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 2/3 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!

40 Responses

  1. 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!!!

  2. 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! ๐Ÿ™‚

    1. Shelly

      I got mine at the supermarket and I found it in 2 places actually. One down the International foods aisle and the other down the aisle with the cocktail mixers, because it is frequently used in Pina Coladas!

      1. Jennette

        Thanks, I’ll look again. Maybe Canadians just don’t use the stuff and I need to head “down south” to find it!

  3. Janet

    Found your website tonight and I LOVE your recipes. I tried to
    subscribe to your site with my e-mail address but have had no
    luck. Also, I can’t get your recipes to print out. Any suggestions?
    Thank you.

    1. Shelly

      I just tried to add you to the email subscription list and it says you already subscribe, so it looks like you did it correctly! Also, I have no idea why you wouldn’t be able to print out the recipes.. just checked the print feature and it is working properly, maybe it’s a printer setting on your end. Hope we can figure it out!!

  4. Cathy

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

    1. Shelly

      The frosting will be fine at room temp as long as you’re not in too warm a place. If in doubt you can always chill them, but allow them to come back to room temp before eating ๐Ÿ™‚

  5. Natalie

    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 I used the almond cupcake , dipped in chocolate ganache and the coconut buttercream and putt a small piece of almond joy on top , I put on the name tag ” oh my joy cupcakes ‘” and these babies sold out in a hour. Thanks for the amazing recipe

    1. Shelly

      They are actually called candy cups I think. I found them at the craft store. They have some that are wax lined and some that aren’t…so make sure to choose the ones that aren’t wax lined!

  6. Sabrina

    Can I use coconut milk instead? I have a case of those from Costco. Also, I don’t like the almond flavor ,so I’ll just leave out the almond extract. However, can I use coconut milk in the cupcake instead of just regular milk? I love coconut, so I want the coconut flavor to come through in the cupcakes and in the frosting. Thanks!

    1. Shelly

      I have tried baking with coconut milk and have never found it to be a good source of flavor, and tends to make the baked good a bit denser. I would recommend using coconut flavored extract if you really want a coconut taste!

  7. Jessica

    I tried making this recipe and the cupcakes turned out great. However, the frosting was very sweet and sugary. I made it again two days ago with two and a half cups of sugar instead of five cups and it still tasted very sweet. I didn’t taste any coconut either. What should I do to make it less sweet and more flavorful?

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