Almond Coconut Cupcakes

Makes 12 cupcakes

Be sure to grab one of these scrumptious Almond Coconut Cupcakes quickly because they will disappear almost as soon as you set them out.


  • ½ cup coconut flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ cup flaked unsweetened coconut plus more for garnish
  • 3 eggs + 3 egg whites
  • ½ cup butter
  • ½ cup coconut sugar
  • 1 teaspoon almond extract
  • 1 teaspoon coconut extract
  • ½ cup butter, room temperature
  • 3 tablespoons raw honey
  • 4-6 tablespoons arrowroot flour


Preheat oven to 350° F.

Stir together flour, salt, baking soda and coconut flakes.

In the bowl of an electric stand mixer, beat egg whites until soft peaks form and carefully slide into a separate bowl.

In mixer bowl, cream together butter and coconut sugar until light and fluffy.

Add 3 whole eggs and extracts and continue mixing an additional 30 seconds.

With mixer running at low speed, carefully add dry ingredients and mix until combined.

Carefully (by hand with a spatula) fold in beaten egg whites in three batches.

Immediately scoop batter into paper-cup-lined muffin cups.

Bake for 18 to 20 minutes, or until tops spring back when lightly touched.

Move to a cooling rack and allow to cool for at least 1 hour before frosting.

For frosting, in the bowl of an electric stand mixer using the whisk attachment, whip together butter and honey until light and fluffy.

Gradually beat in 4 tablespoons arrowroot, adding additional just until frosting begins to stiffen slightly.

Spoon into a piping bag and pipe onto cooled cupcakes. Sprinkle with additional flaked coconut.

Recipe and photo by Angela Sackett, a photographer at Legacy Seven Studios and writer at and, where she shares recipes and hospitality tips.