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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



  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.

  6. 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.

  7. 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