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.
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!
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.
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.
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!
I made my cupcakes mini, which is perfect for a tea party, brunch or small occasion…
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
- 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
- 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
- Preheat oven to 350°
- Line muffin tin with cupcake liners. (12 standard cupcakes or 24 minis)
- Whisk together flour, baking powder and salt in medium bow, set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Frost cupcakes.
- 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!