Almond Coconut Cupcakes

These light coconut cupcakes with coconut flavored almonds are the perfect summer treat. They are so easy to make and are a crowd pleasing favorite!

This post is a sponsored conversation with Blue Diamond Almonds. As always, all thoughts and opinions are 100% my own. Thank you for supporting brands I love!

I think I’ve mentioned how much I love coconut before. I used to buy coconut scented beauty products and home scenters (you know the ones that plug in) all the time. If I saw food that had coconut in it, I had to have it. This is probably how I fell in love with curry. I think a part of it has to do with being a Pacific Islander. My mom would always share stories of climbing up on trees and picking off coconuts every day so she and her friends can cut them open and eat them on the beach before school.

Yeah.

Why she ever decided to move to the states is a mystery to me too.

These coconut cupcakes are a new favorite of mine. It has a delicious coconut flavor with a lot of texture from the toasted shredded coconut and crunchy coconut almonds from Blue Diamond Almonds in the frosting. I also added a mix of toasted and untoasted shredded coconut to the cupcake batter. Just like my coconut chocolate chip cookies, I beat the butter with the sugar and coconut to infuse the coconut flavor throughout. I also like to add a touch of coconut extract to my cupcakes because I really want that coconut flavor to be front and center, but the coconut cupcakes have a really nice coconut flavor without it.

Just a warning, these almond coconut cupcakes smell incredible while baking. Resist all urges to eat one right out the oven. You will burn yourself. Not that I am speaking from experience or anything. I have self-control. I do!

Just kidding, my mouth and fingers still hurt.

Almond Coconut Cupcakes

 

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Prep time

18 mins

Cook time

17 mins

Total time

35 mins

 

Author: Amanda Powell

Serves: 12 cupcakes

Ingredients

• 7oz unsweetened shredded coconut
• 1 ½ cups unbleached all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• ½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional)
• ½ teaspoon coconut extract (optional)
• 2 large eggs, room temperature
• ½ cup buttermilk, room temperature

For the Frosting

• ½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
• 3 cups powdered sugar
• Pinch of salt
• ¼ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 – 3 tablespoons heavy cream
• ¼ cup chopped Blue Diamond Almonds coconut almonds

Instructions

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
2. Add ⅔ of the coconut to the baking sheet and bake for about 5 – 6 minutes, or until lightly toasted. Remove and allow to cool. Reserve about ⅓ cup of the toasted coconut and set aside for the frosting.
3. Raise the oven temperature to 350 degrees F. Line a muffin tin with cupcake liners.
4. In a bowl, mix together the flour, baking powder, and salt together. Set aside.
5. Beat the butter, sugar, and coconut (both toasted and untoasted) until light and fluffy. Add the extracts and beat well.
6. Beat in the eggs one at a time, mixing well between each addition.
7. Alternate between adding the flour (in three additions) and buttermilk (in two additions) beginning and ending with the flour.
8. Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a toothpick comes out clean.
9. Remove from the oven and allow to cool on a wire rack.
10. Beat the butter for the frosting until smooth. Add the powdered sugar one cup at a time, beating well between each addition until well incorporated. Add in the salt and the extracts and mix well.
11. Add in the heavy cream one tablespoon at a time until the frosting is a nice smooth consistency.
12. Frost the cupcakes in your preferred method. Take the reserved coconut and add to the sides of the frosting. Top with the crushed almonds.

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