These fluffy almond cupcakes with rich coconut frosting are the best flavor combination! The cupcakes are soft and moist, and the buttercream is sweet and creamy. They’re perfect for any occasion and one of the best cupcakes I’ve tasted!
Almonds and coconut are the sweet combo I never knew I needed. They work so well in my Italian cream cake recipe, and I knew these cupcakes would be a hit! If you love the tropical taste of coconut, try my banana cupcakes, too!
These almond cupcakes are super fluffy, moist, and perfectly sweet and nutty. They’re topped with the best coconut frosting. I used cream of coconut for its rich flavor, which I amped up with a touch of coconut extract. One bite of these buttery cupcakes, and I’m convinced they’re one of the best treats I’ve ever made!
Why I Love These Fluffy Almond Cupcakes
Soft, light texture. It doesn’t get better than biting into a homemade cupcake that literally melts in your mouth.
Buttery flavor. Between the vanilla and almond-scented crumb and the silky coconut frosting on top, there’s SO MUCH amazing flavor in these cupcakes. They’re buttery and sweet, but not cloying. It’s perfect.
Simple ingredients. These almond cupcakes need all-purpose flour and a handful of other baking staples. I almost always have everything I need already in the pantry, and I’ll bet you do, too.
Super easy. Mix the batter, fill the cupcake pan, and bake. Baking cupcakes is as easy as baking banana bread!
Here’s an overview of what you’ll need to make the cupcakes and frosting, along with my notes and substitutions. Scroll down to the recipe card for the printable ingredients list with amounts.
For the Cupcakes
Dry Ingredients – All-purpose flour, baking powder (check the expiration date!), sugar, and salt.
Butter –Use regular salted or unsalted butter for these cupcakes. I use salted butter but that’s a personal preference, you can use either! Bring the butter to room temperature before you start.
Eggs – These can also be at room temperature.
Vanilla – Real vanilla extract is best. I use equal parts vanilla and almond extract so that the almond flavor doesn’t overpower the cupcakes.
Milk – Whole milk, 2% milk, or any kind you prefer.
For the Frosting
Butter – You can use the same butter you used for the cupcakes in the frosting. It should also be softened to room temperature.
Powdered Sugar – Also called confectioner’s sugar or icing sugar.
Cream of Coconut – Instead of heavy cream, this frosting gets its unbelievably light, fluffy texture and sweet flavor from cream of coconut. Not to be confused with coconut cream, which is the unsweetened version. Check the labels of the cans to be sure!
Coconut Extract – You’ll find coconut extract and coconut flavoring in grocery store baking sections, or craft stores, like Michaels. It’s optional if you’d like a more intense coconut flavor in the frosting.
Toasted Coconut – I like to use toasted coconut as a garnish. You can buy pre-shredded, pre-toasted coconut in the stores or spread shredded coconut out on a baking sheet and toast it in the oven yourself.
How to Make Almond Cupcakes
This recipe makes 12 standard-sized almond cupcakes or 24 mini cupcakes. Choose your preferred pan size, line it with cupcake liners, and follow the steps below. You’ll find the full printable recipe in the recipe card after the post.
Mix the dry ingredients.Combine the wet ingredients.
First, mix the dry ingredients. Take out a medium-sized bowl and whisk together the flour, baking powder, and salt.
Combine the wet ingredients. Next, cream the butter with sugar until it’s light and fluffy. Then, beat in the eggs, almond extract, and vanilla.
Mix the dry mixture into the wet batter.Fill the pan and bake!
Add the dry ingredients to the wet batter. ⅓ at a time, mix the flour mixture into the wet ingredients, alternating with milk until everything’s smooth. Be careful not to overmix the batter.
Bake. Fill the prepared liners ⅔ full with batter. Finally, bake these cupcakes at 350ºF for 20 minutes (or 10-15 minutes for minis).
Creamy Coconut Buttercream Frosting
The coconut frosting I share with these cupcakes is very similar to the one I use for my coconut cake. This time around, I replaced the milk in the frosting with cream of coconut, and it worked SO WELL. Here’s how to make it, and you’ll find the full details in the recipe card.
Combine the frosting ingredients.Beat until smooth.
Cream the butter and sugar. Whip the butter first, then add powdered sugar and cream of coconut, and beat for 1-2 minutes.
Add the extract. If you’re using coconut extract, add it as the frosting comes together. Once the buttercream is smooth and creamy, it’s ready to use.
Start in the center of the cupcake.Pipe outwards to make a swirl.
Frost the cupcakes. Once these almond cupcakes cool, pipe the frosting onto your cupcakes and sprinkle over some toasted coconut if you’d like!
Recipe Tips
Soften butter quickly. Room-temperature butter is important for the cupcakes and frosting. If you forget to take your butter out of the fridge, cut the cold butter into cubes and spread them out on a piece of parchment paper. The butter softens quicker this way.
Try not to overmix. Overmixing cake batter is the leading cause of dense, tough cakes and cupcakes that won’t rise nicely in the oven. Beat the dry ingredients into the wet batter just until no streaks of flour remain.
Test for doneness. These almond cupcakes are baked when the centers spring back when you gently poke them with your finger. You can also stick a toothpick into the center of a cupcake, and if it comes out clean or with a few moist crumbs, the cupcakes are done.
If the cream of coconut has separated when you open the can, simply give it a whirl in the blender until it’s smooth again before you add it to the frosting.
Don’t frost the warm cupcakes. Cool the cupcakes completely to room temperature before you frost them. Otherwise, the frosting will slide right off the warm cake.
More Ways to Decorate
If coconut isn’t your thing, finish your cupcakes with traditional buttercream frosting instead! There are a bazillion ways to decorate a cupcake, though these are some of my favorite ideas for these almond cupcakes:
Sprinkles. Customize these cupcakes for baby showers, Valentine’s Day, Easter, and more occasions by decking them out with different colored sprinkles.
On the counter. The frosted almond cupcakes will last in an airtight container at room temperature for up to 3 days. If you live somewhere especially warm or humid, keep the cupcakes in the fridge and take them out to serve at room temperature.
Freeze. I recommend freezing cupcakes before frosting. Store them airtight and freeze them for up to 2 months. Thaw the cupcakes at room temperature before adding the frosting.
These fluffy almond cupcakes with creamy coconut frosting are super soft and moist, with rich, buttery flavor. They’re easy to make and perfect for any occasion!
Cupcakes
1 1/2 cups all purpose flour
1 3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup whole milk
Frosting
1 cup butter, room temperature
5 cups powdered sugar
3/4 cup Cream of Coconut
1/2 teaspoon coconut extract, if desired
Toasted coconut for garnish
Preheat oven to 350°F. Line a muffin tin with cupcake liners. (12 standard cupcakes or 24 minis). Set aside.
Whisk together the flour, baking powder and salt in medium bowl, set aside.
Cream the butter and sugar together in stand mixer until light and fluffy, 1-2 minutes. Add in the eggs and extracts and continue mixing until smooth, scraping sides as necessary.
Add in one third of the flour mixture and then half of the milk, mixing until combined. Repeat process, ending in flour mixture. Beat until smooth.
Fill cupcake liners up 2/3 full and bake for 20 minutes for standard size cupcakes and 10-15 for mini. Remove from oven when centers spring back to the touch. Allow to cool before frosting.
Frosting
Beat butter until smooth. Add in powdered sugar and Cream of Coconut and beat on medium speed for 1 – 2 minutes until smooth. Add in coconut extract is desired to intensify the coconut flavor.
Cream of coconut in the can may separate. If this happens, mix it together in blender or food processor until combined and smooth before adding to the frosting.
Spread or pipe the frosting onto the cupcakes and garnish with toasted coconut if desired.
Notes
Store airtight at room temperature for up to 3 days, or in the refrigerator airtight for up to 5 days.
