Coconut Cupcakes with Almond Cream Frosting
Description
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!
Ingredients
•
1 1/2 cups all-purpose flour
•
1/2 teaspoon baking powder
•
1/4 teaspoon baking soda
•
1/4 teaspoon salt
•
1 cup white sugar
•
3/4 cup butter
•
3 eggs
•
1/2 teaspoon vanilla extract
•
1/2 teaspoon almond extract
•
1/2 teaspoon coconut extract
•
1/2 cup buttermilk
•
1 1/3 cups sweetened flaked coconut
•
1 (8 ounce) package cream cheese, softened
•
1/4 cup shortening (such as Crisco®)
•
2 1/2 cups powdered sugar
•
1/2 teaspoon vanilla extract
•
1/2 teaspoon almond extract
•
1/2 cup sweetened flaked coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
3
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.
4
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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.
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.
7
Pipe frosting onto cooled cupcakes. Top each with shredded coconut.