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Coconut Cupcakes or Sheet Cake with Chai Frosting

Cook Time:
34 Minutes
Serves Up To:
12 Servings

Nutrition Information

Total Fat17g
Total Carbohydrates54g
Dietary Fiber<1g



  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ cup canola or vegetable oil
  • 1 tsp. coconut extract; optional


  • 2 cups powdered sugar
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground cardamom
  • ½ cup unsalted butter; softened
  • toasted coconut flakes (optional)



    1. Preheat oven to 350°F.

    2. Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.

    3. In a separate bowl combine the Almond Breeze Unsweetened Original Almondmilk Coconutmilk, oil and extract, if using.

    4. Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.

    5. Bake 22 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.


    1. To prepare frosting, combine powdered sugar and spices. Add butter; beat until combined. Beat in Almond Breeze Unsweetened Original Almondmilk Coconutmilk until smooth. Frost tops of cupcakes. Sprinkle with toasted coconut, if desired.

    2. Refrigerate leftovers.

    Made with these products:

    Unsweetened Original Almondmilk Coconutmilk
    Unsweetened Original Almondmilk Coconutmilk
    Shelf Stable Coconut Unsweetened Original Almondmilk
    Shelf Stable Unsweetened Original Almondmilk Coconutmilk
    Toasted Coconut Almonds
    Toasted Coconut Almonds