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Coconut Cupcakes with Almond Cream Frosting
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Indulgent coconut cupcakes with buttermilk, almond, and almond-cream cheese frosting for a divine treat!
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup white sugar
  • 0.75 cup butter
  • 3 eggs
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon coconut extract
  • 0.5 cup buttermilk
  • 1.3333333730698 cups sweetened flaked coconut
  • 1 (8 ounce) package cream cheese, softened
  • 0.25 cup shortening (such as Crisco®)
  • 2.5 cups powdered sugar
  • 0.5 cup sweetened flaked coconut
Instructions:
  • Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt until combined.
  • In a large mixing bowl, cream together the sugar and butter with an electric mixer until creamy. Then, add the eggs one at a time, ensuring each is well mixed in. Stir in the vanilla extract, almond extract, and coconut extract until combined. Alternate adding the flour mixture and buttermilk, mixing until fully incorporated. Lastly, gently fold in the coconut.
  • Fill the prepared muffin cups with batter, leaving some space at the top, about 2/3 full.
  • Bake in the preheated oven for 15 to 17 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for about 30 minutes before serving.
  • Using an electric mixer, blend cream cheese and shortening in a mixing bowl until creamy. Gradually add powdered sugar, one cup at a time, until well combined. Stir in vanilla and almond extracts.
  • Decorate the cooled cupcakes by piping frosting on top and adding a sprinkle of shredded coconut.

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