Ingredients

• 1.5 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cup white sugar
• 0.75 cups butter
• 3 eggs
• 0.5 teaspoons vanilla extract
• 0.5 teaspoons almond extract
• 0.5 teaspoons coconut extract
• 0.5 cups buttermilk
• 1.33 cups sweetened flaked coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
3. 3 Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
4. 4 Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
6. 6 Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
7. 7 Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

Nutrition per serving