Name: Coconut Cupcakes with Almond Cream Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking powder; 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 teaspoon vanilla extract; 0.5 teaspoon almond extract; 0.5 cup sweetened flaked coconut

Coconut Cupcakes with Almond Cream Frosting

Be the first to rate & review!

1 Photo

The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.

Recipe by Erin Brocklehurst

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hrs

Servings:

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

Cupcakes:

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon coconut extract
½ cup buttermilk
1 ⅓ cups sweetened flaked coconut

Almond Cream Frosting:

1 (8 ounce) package cream cheese, softened
¼ cup shortening (such as Crisco®)
2 ½ cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup sweetened flaked coconut

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
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.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
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.
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.
Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

Cook's Notes:

This also makes 24 mini cupcakes. Bake for 12 to 14 minutes.

For the cream cheese frosting, I want the cream cheese to be the dominant flavor, so I do not use butter for this frosting. Crisco(R) (or any vegetable shortening) has a neutral flavor.

Nutrition Facts (per serving)

502	Calories
27g	Fat
62g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 502
% Daily Value *
Total Fat 27g	34%
Saturated Fat 16g	80%
Cholesterol 92mg	31%
Sodium 291mg	13%
Total Carbohydrate 62g	22%
Dietary Fiber 2g	5%
Total Sugars 47g
Protein 5g
Vitamin C 0mg	1%
Calcium 51mg	4%
Iron 1mg	8%
Potassium 115mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.