½cup1 stick, 8 tablespoons unsalted butter, room temperature
1cupgranulated sugar
2teaspoonsvanilla extract
½teaspoonalmond extractoptional
½teaspooncoconut extractoptional
2large eggsroom temperature
½cupbuttermilkroom temperature
For the Frosting
½cup1 stick, 8 tablespoons unsalted butter, room temperature
3cupspowdered sugar
Pinchof salt
¼teaspoonalmond extract
1teaspoonvanilla extract
2– 3 tablespoons heavy cream
¼cupchopped Blue Diamond Almonds coconut almonds
Instructions
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
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.
Raise the oven temperature to 350 degrees F. Line a muffin tin with cupcake liners.
In a bowl, mix together the flour, baking powder, and salt together. Set aside.
Beat the butter, sugar, and coconut (both toasted and untoasted) until light and fluffy. Add the extracts and beat well.
Beat in the eggs one at a time, mixing well between each addition.
Alternate between adding the flour (in three additions) and buttermilk (in two additions) beginning and ending with the flour.
Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a toothpick comes out clean.
Remove from the oven and allow to cool on a wire rack.
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.
Add in the heavy cream one tablespoon at a time until the frosting is a nice smooth consistency.
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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