3 tablespoons sweetened coconut flakes, plus more for garnish
½ teaspoon almond extract
How to Make It
Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary. Stir in the coconut flakes and almond extract.
Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to a rack to cool completely. Frost with Marshmallow Buttercream and top with coconut flakes.
* Want extra credit? Use the egg yolks leftover from the cupcake batter to make homemade citrus curd. It’s delicious smeared on baked goods (like, say, lemon or coconut cupcakes) or spooned onto vanilla ice cream.