These light coconut cupcakes with coconut flavored almonds are the perfect summer treat. They are so easy to make and are a crowd pleasing favorite!
This post is a sponsored conversation with Blue Diamond Almonds. As always, all thoughts and opinions are 100% my own. Thank you for supporting brands I love!
I think I’ve mentioned how much I love coconut before. I used to buy coconut scented beauty products and home scenters (you know the ones that plug in) all the time. If I saw food that had coconut in it, I had to have it. This is probably how I fell in love with curry. I think a part of it has to do with being a Pacific Islander. My mom would always share stories of climbing up on trees and picking off coconuts every day so she and her friends can cut them open and eat them on the beach before school.
Yeah.
Why she ever decided to move to the states is a mystery to me too.
These coconut cupcakes are a new favorite of mine. It has a delicious coconut flavor with a lot of texture from the toasted shredded coconut and crunchy coconut almonds from Blue Diamond Almonds in the frosting. I also added a mix of toasted and untoasted shredded coconut to the cupcake batter. Just like my coconut chocolate chip cookies, I beat the butter with the sugar and coconut to infuse the coconut flavor throughout. I also like to add a touch of coconut extract to my cupcakes because I really want that coconut flavor to be front and center, but the coconut cupcakes have a really nice coconut flavor without it.
Just a warning, these almond coconut cupcakes smell incredible while baking. Resist all urges to eat one right out the oven. You will burn yourself. Not that I am speaking from experience or anything. I have self-control. I do!
Just kidding, my mouth and fingers still hurt.
