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


Recipe Summary

15 mins
30 mins
1 hr
15 mins
12 cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Almond Cream Frosting:


Instructions Checklist
  • 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

502 calories; protein 5.2g; carbohydrates 61.7g; fat 26.8g; cholesterol 92.4mg; sodium 290.9mg. Full Nutrition