These Almond Cupcakes with Coconut Buttercream Frosting are the perfect flavor combo! 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!
I used European Style Butter when I made the frosting for this recipe to amp up the richness factor, but you absolutely don’t have to. You can simply use regular unsalted butter instead!
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.
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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
- 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.
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.
how many cupcakes does this make?
15 regular sized cupcakes, but 30 minis.
If I wanted to make regular size cupcakes, would you just double the recipe?
What did you use for liners for your minis? It looks like little paper medicine cups. Is that it? Thank you!
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!
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
On the butter….salted or unsalted? I can’t wait to try this frosting. It looks amazing!
You can use either, it’s a taste preference. I used salted, though
Hi,
these do look fab! Once frosted, do they have to remain refrigerated or will the frosting hold up at room temperature? Many thanks!
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 🙂
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.
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!!
European-style butters somehow make everything in life better!! These cupcakes are the cutest.
These look great, just wondering where I can get cream of coconut? I have looked everywhere! Please help!
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!
Thanks, I’ll look again. Maybe Canadians just don’t use the stuff and I need to head “down south” to find it!
Those look so pretty and delicious! Love the photography, too 😉