You’ll love this Vanilla Almond Cupcakes w/ Coconut Buttercream Recipe that results in sweet, almond-y coconut-y perfection.
Ingredients
For the Cupcakes
- 2 cups almond flour
- ½ cup maple sugar or coconut sugar - maple sugar just makes the color lighter
- ¼ cup coconut flour
- ¼ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- 2 eggs at room temperature
- ¼ cup coconut oil
- ¼ cup full fat coconut milk
- 1 teaspoon vanilla extract
For the Coconut Buttercream
- ¾ cup pasty cream* completely cooled
- 1 cup unsalted grass fed butter softened to room temperature, 2 sticks
- 1 teaspoon vanilla extract
- 1 tablespoon full fat coconut milk
- 1 cup organic powdered sugar
For Toppings
- ⅓ cup raspberries
- ⅓ cup blueberries
- ⅓ cup blackberries
- powdered sugar for garnish (optional)
- mint or thyme leaves for garnish
Servings:
Instructions
For the cupcakes
- Preheat the oven to 350°F. Line muffin tin with 10-11 paper liners.
- In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.
- In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.
- Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups (or silicone muffin cups). Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.
For the buttercream frosting
- Lastly, add pastry cream and whip for another 1-2 minutes on high speed until completely combine and thick. If not using immediately, store in a closed container in the refrigerator for up to 1 week. For the best consistency, bring the buttercream to room temperature and rewhip it in a stand mixer before using.
- Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped.
- (Make pastry cream if you haven't already and let cool completely) Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.
Build the cake
- Frost each cupcake, top with however many berries you prefer and sprinkle with a bit of powdered sugar on top and also a mint leaf!
- Store in fridge but be sure to let come to room temperature before serving to soften the frosting!
Recipe Notes
[recipe]
*See recipe for Pastry Cream
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