Snow Days Coconut Almond Cupcakes
Ingredients
Scale
Cupcakes
- 1 box almond cake mix (plus box ingredients, using buttermilk instead of water)
- 1 (3.4 oz) box instant vanilla pudding mix (dry)
Frosting & Topping
- ½ cup salted butter, softened
- 1 (8 oz) block cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon coconut extract, to taste
- ½ cup shredded sweetened coconut
- Extra coconut for topping, optional
Optional
- Winter-themed cupcake liners
Instructions
- Heat the oven to 350°F and line two cupcake pans with liners.
- In a large bowl, prepare the almond cake mix according to the package directions, substituting buttermilk for the water. Add the dry pudding mix and beat until smooth and fully combined.
- Divide the batter evenly between liners, filling each about two-thirds full. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool briefly in the pan, then transfer to a wire rack and cool completely.
- For the frosting, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar gradually, mixing well after each addition. Beat in the vanilla, coconut extract, and shredded coconut until fluffy.
- Once the cupcakes are completely cool, frost generously. Finish with a sprinkle of coconut if you like.
- Store covered in the refrigerator. Bring to room temperature before serving for the best texture and flavor.
Find it online: https://lifeandsprinkles.com/snow-days-coconut-almond-cupcakes/