Vanilla Almond Joy Cupcakes

Name: Vanilla Almond Joy Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup milk; 1 cup unsalted butter, softened; 4 cups powdered sugar; 2 tablespoons heavy cream; 1 teaspoon almond extract; 1 cup toasted coconut flakes; Whole almonds for garnish

Highlighted under: Treats & Confections

When I first baked these Vanilla Almond Joy Cupcakes, I wanted a treat that captured the essence of my favorite candy bar but in a delightful, cupcake form. The combination of moist vanilla cake, creamy almond frosting, and a sprinkle of toasted coconut has become a favorite in my household. What I love most is how each bite is infused with the nostalgia of childhood sweets, making them perfect for both celebrations and cozy evenings at home. I’m excited to share this indulgent recipe with you.

Created by

Emma

Last updated on 2026-02-01T22:46:29.141Z

Baking these cupcakes was an experiment that went exceptionally well. I started with a classic vanilla recipe, but to elevate it, I added almond extract to give it that distinctive nutty flavor reminiscent of an Almond Joy. The balance of sweetness and nuttiness creates a delightful harmony, and I learned that toasting the coconut just a bit adds a wonderful texture and rich flavor to the topping.

After perfecting the almond buttercream frosting, I decided to use whole almonds on top for a special touch. Each almond adds a delightful crunch, contrasting beautifully with the soft cupcake underneath. I think you'll find these cupcakes not only look beautiful but also taste phenomenal, making them a hit for any gathering.

Why You'll Love These Cupcakes
Rich vanilla flavor with a hint of almond
Creamy, buttercream frosting topped with toasted coconut
Perfect for birthday parties or afternoon tea

Mastering the Vanilla Cake

The foundation of these Vanilla Almond Joy Cupcakes lies in the cake batter. Using room temperature ingredients is crucial; it helps the butter and sugar cream together more effectively, resulting in a lighter cupcake. If you're short on time, simply microwave the cold butter for a few seconds. Be careful not to melt it completely; you want it soft, not liquid. Cream the butter and sugar until pale and fluffy, which usually takes around 3-5 minutes with an electric mixer on medium speed.

When incorporating the dry ingredients, it's essential to mix just until combined. Overmixing can lead to dense cupcakes, which is not the goal here. You’re aiming for a tender crumb, so gently fold in the flour mixture along with the milk. Visual cues to look for include a smooth texture without visible flour patches. After mixing, allow the batter to rest for about 5-10 minutes before baking; this helps hydrate the flour and improves the final texture.

Frosting Finesse

Creating the perfect almond frosting is all about achieving that airy, buttery consistency. Start with softened butter; if it's too hard, your frosting will be lumpy. To soften butter quickly, you can cut it into smaller pieces and let it sit at room temperature for about 15 minutes. Once beaten to a creamy consistency, gradually add in the powdered sugar to ensure it incorporates smoothly. Activating your mixer at a low speed prevents the sugar from dusting everywhere.

For an extra touch of goodness, balance the sweetness with a good dash of almond extract. Taste your frosting as you go; if it's too sweet, consider adding a pinch of sea salt to bring out the flavors. If you desire a lighter consistency, adjust the cream measurement slightly, adding more until you reach your preferred texture. Frosting should hold its shape but remain spreadable.

Customizing and Storing

These cupcakes lend themselves beautifully to customization. For a variation, you could replace a portion of the all-purpose flour with almond flour to deepen the nutty flavor. Alternatively, try infusing some almond extract into the cake batter to enhance the overall taste. If you want to keep them nut-free, coconut milk can be a delicious substitute for regular milk, maintaining the tropical vibe of the toasted coconut topping.

Storing these cupcakes is simple: once frosted, they can be kept in an airtight container at room temperature for up to two days. For longer storage, consider refrigerating them, where they can last for up to a week. To freeze, freeze the unfrosted cupcakes individually and then store them in a single layer in a freezer-safe bag for up to three months. When you're ready to enjoy, just defrost at room temperature and frost before serving.

Ingredients

Gather all your ingredients before starting to ensure a smooth baking process.

Cupcake Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk

Frosting Ingredients

1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon almond extract
1 cup toasted coconut flakes
Whole almonds for garnish

Make sure to let the cupcakes cool completely before frosting.

Instructions

Preheat your oven and prepare the cupcake tin with liners.

Prepare the Batter

In a mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

Bake the Cupcakes

Preheat the oven to 350°F (180°C). Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Make the Frosting

In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the heavy cream and almond extract, and beat until the frosting is light and fluffy.

Decorate the Cupcakes

Once the cupcakes are completely cooled, generously frost each one with buttercream. Sprinkle toasted coconut flakes on top and place a whole almond in the center of each cupcake for decoration.

Enjoy your delicious Vanilla Almond Joy Cupcakes with family and friends!

Pro Tips

To enhance flavor, you can add a pinch of sea salt to the frosting, which will highlight the sweetness. Always use room temperature ingredients for the best texture in your cupcakes.

Serving Suggestions

To elevate your Vanilla Almond Joy Cupcakes for special occasions, consider serving them alongside a scoop of coconut ice cream. The creaminess of the ice cream complements the buttery frosting beautifully while the chill creates a delightful contrast. Add a sprinkle of chocolate shavings on top for a luxurious touch, making each presentation eye-catching and inviting.

For a health-conscious twist, you can transform these cupcakes into mini treats by baking them in smaller muffin cups. This way, they make for lower-calorie bites that are perfect for gatherings. Additionally, pairing these cupcakes with a light fruit salad can offer a refreshing balance to the rich cupcake experience.

Troubleshooting Tips

One common issue that may arise is the cupcakes sinking in the middle after baking. This could be due to underbaking, so always test doneness with a toothpick. It should come out clean or with a few moist crumbs, not wet batter. If you find the cupcakes overbaked, they may become dry—try reducing the baking time slightly during your next attempt, as ovens can vary in temperature.

If the frosting turns out too soft and runny, it can be a result of using too much cream. You can recover the situation by adding a little extra powdered sugar until you reach the desired consistency. Conversely, if it’s too thick, a tablespoon or two of cream can help loosen it. Remember, small adjustments can make a big difference in achieving that perfect frosting texture.

Questions About Recipes

→ Can I use coconut flour instead of all-purpose flour?

Coconut flour requires adjustments in liquids and additional eggs, so it's best to use the recommended all-purpose flour for this recipe.

→ How can I make these cupcakes chocolate-flavored?

You can replace ½ cup of the all-purpose flour with cocoa powder to create a chocolate version of these cupcakes.

→ Can I make the frosting a day in advance?

Yes, you can make the frosting in advance, just store it in an airtight container in the refrigerator and let it come to room temperature before using.

→ How do I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.