Dessertscookiesandcups4.5
Almond Cupcakes with Coconut Buttercream Frosting
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!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- blender
- food processor
📝 Preparation Steps
1
Preheat oven to 350°F. Line a muffin tin with cupcake liners. (12 standard cupcakes or 24 minis). Set aside.
2
Whisk together the flour, baking powder and salt in medium bowl, set aside.
3
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.
cup butter, room temperature1/2butter, room temperature1 cuplarge eggs2
4
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.
5
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.
6
Frosting
7
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.
cup butter, room temperature1/2butter, room temperature1 cuppowdered sugar5 cups
8
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.
9
Spread or pipe the frosting onto the cupcakes and garnish with toasted coconut if desired.
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