Coconut Cupcakes with Almond Cream Frosting
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:
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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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.
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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.
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Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
