Coconut-Almond Owl Cupcakes

Coconut-Almond Owl Cupcakes


Coconut-Almond Cupcakes:

1 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup packed shredded coconut

3/4 cup butter, room temperature

1 1/3 cups sugar

2 whole eggs plus 2 egg whites, room temperature

1 tsp Almond extract

1.2 tsp vanilla

3/4 cup half & half

Almond Cream Cheese Frosting

3 1/2 cups powdered sugar

1- 8oz. package cream cheese, room temperature

1/4 cup butter, room temperature

1 tablespoon cream

1/2 tsp. Almond extract


butter rum hard candies

semi sweet chocolate chips

whole cashews

sliced almonds


Preheat oven to 350 degrees.

In a large bowl combine flour, baking powder and salt, whisk to combine. In a bowl of a food processor fitted with a metal blade add the coconut and process until very fine. Whisk coconut into the flour mixture.

With a electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time beating in until well combined. Mix in vanilla and almond extract. Add flour in alternating additions in three batches with the half & half. Blend until just combined.

Line muffin pans with about 20 paper liners. Fill each with batter 3/4 full. Bake for about 20 minutes or until toothpick comes clean when inserted in the center. Allow to cool completely before frosting.


Combine all ingredients and beat until fluffy.


Frost each cupcake. Place two butter rum candies on cake for eyes. Dip a chocolate chip in the frosting and place in the center of each hard candy for the eyes. Place the cashew between the eyes , widest end being the top between eyes. Using the sliced almonds arrange on face as illustrated in the picture.

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