Almond Joy Cupcakes Recipe

Name: Almond Joy Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter at room temperature; 1 1/2 cups sugar; 2 eggs; 3 teaspoons almond extract; 1/2 teaspoon vanilla extract; 1 1/4 cups milk; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 1/2 cups flour; 6 tablespoons unsalted butter at room tempature; 2 tablespoons shortening; 4 cups powdered sugar; 3/4 cup cocoa powder; 1 teaspoon coconut extract; 6 tablespoons milk; 1 cup shredded coconut to toast for decoration

Servings: persons

3/4 cup butter at room temperature
1 1/2 cups sugar
2 eggs
3 teaspoons almond extract
1/2 teaspoon vanilla extract
1 1/4 cups milk
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups flour
6 tablespoons unsalted butter at room tempature
2 tablespoons shortening
4 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon coconut extract
6 tablespoons milk
1 cup shredded coconut to toast for decoration

1
Line the cupcake pans, and preheat the oven to 375u00b0F.
2
Cream together the butter and sugar until smooth.
3
Mix in the eggs, extracts, and milk.
4
In a separate bowl mix together the remaining ingredients. Add the dry ingredients to the wet mix, and stir until combined. Hold off on tasting the batter, the almond extract is a little strong and not a good representation of what the final product tastes like.
5
Fill each cupcake 2/3 full, and bake for 12-30 minutes. The time will vary with the amount of batter in your liners. My flower cupcake wrappers were HUGE and took almost a full 30 minutes, while the minis only took about 12 minutes to bake.
6
Remove from the oven when an inserted toothpick comes out clean.
7
Beat the butter and shortening together until smooth.
8
Mix in the coconut and powdered sugar.
9
Add the milk until you reach your desired consistency.
10
Toast the coconut at 350u00b0F for 7-10 minutes, stirring occasionally.
11
Once the cupcakes have cooled, frost them and sprinkle with the toasted coconut.

1678

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup butter at room temperature, 1 1/2 cups sugar, 2 eggs, 3 teaspoons almond extract, and more.

Yes, Almond Joy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Joy Cupcakes

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