Today I’m bringing you some light, moist and delicious Almond Cupcakes with Toasted Coconut Buttercream. These would be perfect for Easter or a birthday. Really anytime is great for these cupcakes.
A few weeks ago I got some fun baking toys for cupcakes and I wanted to play and experiment with them. Because I’m horrible at deciding what type of cupcake to make, I asked my hubby what type of cupcake he’d want to eat.
His response was chocolate with vanilla buttercream or vanilla with chocolate buttercream. Really?!? I can make anything and he chooses the simplest cupcakes. So, I took it into my own hands and started experimenting. I knew that I wanted to make something light and not to rich. I was in a light spring-y mood. I thought a yellow cake with a hint of almond extract would taste amazing.
Now for the buttercream frosting, I needed to make something that complimented the almond flavor, but wasn’t overly sweet.
I have this weird habit with overly sweet stuff. If it’s to sweet then I can’t have it with my coffee. If you didn’t know I am obsessed with coffee and overly sweet dessert or foods makes my coffee taste off. Then I have to fill it will gallons of sugar and that’s not good for my waist line. With that being said I wanted these cupcake to be light and moist with a creamy, simple and smooth buttercream.
Let me tell you that this cupcake fills the bill. These Almond Cupcakes with Toasted Coconut Buttercream would be the perfect dessert for any BBQ and/or a Sunday picnic, but if I’m being honest, I ate them while watching a movie, driving the kids to school and right before I went to bed. Don’t judge me, please. That was the last cupcake and I wasn’t going to share. Don’t tell the kids.
Have you ever toasted coconut before? If not, then its super simple! Here’s how to do it:
- Just take some sweetened coconut, toss it on a baking sheet and bake at 350 degrees for 7-10 minutes. Make sure to stir and shake the baking sheet during the cooking process at least twice. This will prevent any coconut from burning. Let cool for 10-20 minutes before using.
Almond Cupcakes with Toasted Coconut Buttercream
- 2 1/4 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 eggs
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 1 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy whipping cream
- 1 cup toasted coconut, see above for instructions on how to make toasted coconut
- Preheat oven to 350 degrees F. Line 24 cupcake liners into 2 muffin pans. Set aside.
- Cupcakes: Whisk together the flour, baking powder and salt in a medium size bowl; set aside.
- In a stand mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time, making sure each egg is incorporated before adding the next egg.
- Add in the vanilla and almond extracts. Mix together to combine.
- With the mixer on slow, add the flour mixture and milk. Starting and ending with the flour.
- Pour batter into cupcake liners filing about 3/4 full. I use my 2 tablespoon ice scoop to fill my cupcake liners and they come out perfect every time.
- Bake cupcake for 20-25 minutes, or until toothpick inserted comes out clean. Cool completely on a wire rack before frosting.
- Buttercream: Add powdered sugar and butter to your stand mixer bowl. Blend together on low speed, until incorporated.
- Add in vanilla extract and 1 tablespoon milk/cream.
- Gradually beat in just enough remaining milk to make buttercream smooth and creamy.
- Place buttercream into a piping bag and pipe cupcakes.
- Sprinkle toasted coconut all over tops of cupcake. You'll need to press down lightly to get the coconut to stay. Add as much or as little as you like.