Delicate almond-scented cupcakes crowned with a cloud of rich coconut buttercream create a dessert that is as beautiful as it is delicious. Perfect for weddings, brunch spreads, tropical-themed parties, or any celebration that calls for a touch of elegance, these cupcakes offer a sublime balance of flavors. The nutty warmth of almond and the sweet, creamy coconut make every bite feel like a small, luxurious escape.
Ingredient Breakdown
The foundation of these cupcakes lies in a thoughtful combination of ingredients designed to maximize flavor and texture.
All-purpose flour forms a sturdy yet tender crumb, providing the perfect backdrop to support the rich butter and fragrant extracts without feeling heavy.
Baking powder and kosher salt work together to lift and balance the batter, ensuring a light, airy texture while enhancing the sweetness and subtle almond undertones.
Butter and sugar, when creamed together, create a creamy, sweet structure that ensures the cupcakes bake up moist and fluffy, with a delicate golden exterior.
Eggs contribute richness and stability to the batter, while a combination of vanilla and almond extracts layers in aromatic depth that sets these cupcakes apart from the ordinary.
Whole milk adds tenderness and moisture, keeping the crumb soft and luscious from the first bite to the last.
The Coconut Buttercream is a luxurious topping that adds a lush, tropical note. The butter provides a rich, silky base, while the Cream of Coconut brings luscious sweetness and an unmistakably smooth texture.
Cream of Coconut, not to be confused with coconut milk, is thick, sweet, and richly flavored. It infuses the buttercream with a mellow coconut essence that pairs perfectly with the almond cupcake base.
Toasted coconut garnish introduces a final touch of texture and aroma — crisp, golden shreds that provide visual appeal and a hint of crunch.
Optional adjustments include the addition of coconut extract for those who crave an even more pronounced coconut flavor or a sprinkling of slivered almonds for a nutty finish.
Step-by-Step Preparation Guide
Crafting the perfect almond cupcake batter starts with whisking together the dry ingredients to ensure even distribution. In the stand mixer, butter and sugar are creamed until light and fluffy — an essential step for an airy cupcake texture. Eggs and extracts are incorporated next, blending seamlessly into the butter mixture.
The batter is built gradually: alternating additions of flour and milk, starting and ending with the flour. This method ensures a smooth, lump-free batter while preventing overmixing, which can lead to a dense crumb.
The cupcake liners are filled about two-thirds full, allowing space for a delicate dome to form during baking. Standard cupcakes bake for around 20 minutes, with minis needing just 10–15 minutes. The key to doneness is a gentle spring back when pressed lightly at the center.
For the buttercream, softened butter is whipped until creamy before the powdered sugar is gradually added, resulting in a fluffy base. The Cream of Coconut is then poured in, whipped until the frosting becomes light, airy, and silky. If the Cream of Coconut has separated, blending it before use ensures the buttercream stays smooth and cohesive.
Once the cupcakes are completely cool, the buttercream can be spread with an offset spatula for a rustic look or piped for a polished finish. A final flourish of toasted coconut adds texture and visual charm.
Recipe Tips
How to ensure cupcakes are light, fluffy, and evenly risen:
Cream the butter and sugar thoroughly, and avoid overmixing once the flour is added. Properly preheated ovens are also crucial for even rising.
Handling separated Cream of Coconut for the best buttercream consistency:
Blend or whisk the Cream of Coconut until smooth before adding it to the frosting to avoid watery or uneven buttercream.
Tips for spreading or piping a smooth, professional frosting finish:
Use a large piping tip for even swirls or an offset spatula for a swoop of rustic elegance. Chill the frosting briefly if it feels too soft.
Garnishing ideas:
Sprinkle toasted coconut liberally, or try adding slivered almonds or edible flowers for an extra layer of beauty and flavor.
What to Serve With This Recipe
For beverages, sparkling wine complements the rich coconut frosting beautifully, while coconut water adds a refreshing, tropical note. Vanilla chai lattes offer a cozy, aromatic pairing perfect for brunch.
Complementary desserts might include bright lemon tarts, refreshing fruit sorbets, or a display of delicate macarons to round out an elegant dessert table.
For savory contrasts, offer tea sandwiches with cucumber and cream cheese, charcuterie boards with tropical fruits and cheeses, or crisp citrusy salads to balance the richness of the cupcakes.
Creative Variations
For extra decadence, consider adding a coconut cream filling inside the cupcakes for a hidden tropical surprise.
Swapping almond extract for pistachio or hazelnut extracts can give the cupcakes a new nutty twist, perfect for seasonal variation.
Mini cupcakes are a fantastic choice for parties and gatherings, offering bite-sized treats that are easy to serve and irresistibly charming.
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, the cupcakes can be baked a day ahead and stored unfrosted in an airtight container. Frost just before serving for best texture and appearance.
How should I store cupcakes with coconut buttercream?
Keep them refrigerated if storing overnight. Let them come to room temperature for about 30 minutes before serving for the softest crumb and creamiest frosting.
What’s the difference between Cream of Coconut and coconut milk?
Cream of Coconut is thick and sweet, specifically formulated for desserts and cocktails, whereas coconut milk is thinner and less sweet.
Can I toast my own coconut for garnish?
Absolutely. Spread shredded coconut on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring halfway, until golden brown.
Almond Cupcakes with Coconut Buttercream are a true showstopper, weaving together rich, nutty flavors and tropical sweetness into one exquisite bite. Whether served at an intimate brunch or a festive celebration, these cupcakes promise to leave a lasting impression — a perfect harmony of soft crumb, silky frosting, and crisp, toasty coconut that captures both elegance and indulgence in a single, beautiful dessert.
Ingredients
Cupcakes
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup whole milk
Frosting
1 cup butter, at room temperature
5 cups powdered sugar
3/4 cup Cream of Coconut
1/2 teaspoon coconut extract (optional, for enhanced flavor)
Toasted coconut, for garnish
Instructions
Preheat the oven to 350°F (177°C) and line a standard muffin tin with cupcake liners. This recipe yields about 12 standard cupcakes or 24 minis.
In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined. Set aside.
In the bowl of a stand mixer, cream together the butter and granulated sugar on medium speed until light, fluffy, and pale in color, about 1 to 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Add in the eggs, one at a time, followed by the vanilla and almond extracts, mixing until the batter is smooth and uniform.
With the mixer on low speed, add one-third of the flour mixture, then half of the milk. Repeat the process, ending with the remaining flour mixture. Beat the batter just until smooth and fully combined, being careful not to overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake standard cupcakes for approximately 20 minutes, or minis for 10–15 minutes, until the centers spring back when gently touched. Remove from the oven and let the cupcakes cool in the pan briefly before transferring them to a wire rack to cool completely.
Frosting
In a large mixing bowl, beat the butter on medium speed until it is creamy and smooth. Gradually add the powdered sugar and continue to beat until the mixture is fluffy. Pour in the Cream of Coconut and continue to mix for another 1 to 2 minutes until the frosting reaches a light and airy consistency. If desired, add coconut extract to intensify the coconut flavor.
Note that Cream of Coconut can sometimes separate in the can. If this happens, blend it until smooth before incorporating it into the frosting.
Once the cupcakes are fully cooled, spread or pipe the frosting generously over each cupcake. Garnish with a sprinkle of toasted coconut for added texture and a beautiful finishing touch.
Almond Cupcakes with Coconut Buttercream Frosting Recipe
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup butter at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3/4 cup whole milk
Frosting
- 1 cup butter at room temperature
- 5 cups powdered sugar
- 3/4 cup Cream of Coconut
- 1/2 teaspoon coconut extract optional, for enhanced flavor
- Toasted coconut for garnish
Instructions
- Preheat the oven to 350°F (177°C) and line a standard muffin tin with cupcake liners. This recipe yields about 12 standard cupcakes or 24 minis.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt until well combined. Set aside.
- In the bowl of a stand mixer, cream together the butter and granulated sugar on medium speed until light, fluffy, and pale in color, about 1 to 2 minutes. Scrape down the sides of the bowl as needed to ensure even mixing. Add in the eggs, one at a time, followed by the vanilla and almond extracts, mixing until the batter is smooth and uniform.
- With the mixer on low speed, add one-third of the flour mixture, then half of the milk. Repeat the process, ending with the remaining flour mixture. Beat the batter just until smooth and fully combined, being careful not to overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake standard cupcakes for approximately 20 minutes, or minis for 10–15 minutes, until the centers spring back when gently touched. Remove from the oven and let the cupcakes cool in the pan briefly before transferring them to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat the butter on medium speed until it is creamy and smooth. Gradually add the powdered sugar and continue to beat until the mixture is fluffy. Pour in the Cream of Coconut and continue to mix for another 1 to 2 minutes until the frosting reaches a light and airy consistency. If desired, add coconut extract to intensify the coconut flavor.
- Note that Cream of Coconut can sometimes separate in the can. If this happens, blend it until smooth before incorporating it into the frosting.
- Once the cupcakes are fully cooled, spread or pipe the frosting generously over each cupcake. Garnish with a sprinkle of toasted coconut for added texture and a beautiful finishing touch.
