Coconut Cupcakes with Almond Cream Frosting

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Stage

Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.

3 . Stage

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 . Stage

Spoon batter into the prepared muffin cups, filling each 2/3 full.

5 . Stage

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 . Stage

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 . Stage

Pipe frosting onto cooled cupcakes. Top each with shredded coconut.