Coconut Cupcakes with Almond Cream Frosting

Rich buttermilk and almond extract bring complexity to this coconut cupcake recipe that also features a sweet almond-cream cheese frosting for a perfect dessert!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 502 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 (8 ounce) package cream cheese, softened
• 1.5 cups all-purpose flour
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 teaspoon almond extract
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon baking soda
• 0.5 cup sweetened flaked coconut
• 0.5 cup buttermilk
• 2.5 cups powdered sugar
• 0.75 cup butter
• 0.5 teaspoon coconut extract
• 0.25 cup shortening (such as Crisco®)
• 1.3333333730698 cups sweetened flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Spoon batter into the prepared muffin cups, filling each 2/3 full.

Step 3

Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.

Step 4

Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.

Step 6

Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.

Step 7

Pipe frosting onto cooled cupcakes. Top each with shredded coconut.