COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Coconut Cupcakes with Almond Cream Frosting image

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

Provided by Erin Brocklehurst

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 18

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g