Description
These fluffy almond cupcakes with creamy coconut frosting are super soft and moist, with rich, buttery flavor. They’re easy to make and perfect for any occasion!
Ingredients
Scale
Cupcakes
- 1 1/2 cups all purpose flour
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup whole milk
Frosting
- 1 cup butter, room temperature
- 5 cups powdered sugar
- 3/4 cup Cream of Coconut
- 1/2 teaspoon coconut extract, if desired
- Toasted coconut for garnish
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. (12 standard cupcakes or 24 minis). Set aside.
- Whisk together the flour, baking powder and salt in medium bowl, set aside.
- Cream the butter and sugar together in stand mixer until light and fluffy, 1-2 minutes. Add in the 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.
- Spread or pipe the frosting onto the cupcakes and garnish with toasted coconut if desired.
Notes
Store airtight at room temperature for up to 3 days, or in the refrigerator airtight for up to 5 days.
