Coconut Cupcakes with Almond Frosting

Follow our step-by-step guide on how to make Coconut Cupcakes with Almond Frosting.

1. Step 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Step 2

   In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3. Step 3

   In a large mixing bowl, beat the sugar and butter together with an electric mixer until creamy. Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla, almond, and coconut extracts until fully incorporated.

4. Step 4

   Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, and mix until just combined. Gently fold in the sweetened flaked coconut.

5. Step 5

   Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

6. Step 6

   Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool in the pan for about 5 minutes before transferring to wire racks to cool completely, about 30 minutes.

7. Step 7

   For the frosting, beat the cream cheese and shortening together in a mixing bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Finally, mix in the vanilla and almond extracts.

8. Step 8

   Once the cupcakes are completely cool, pipe the frosting onto each cupcake and top with additional shredded coconut if desired.