Makes 18 standard-size muffins. Difficulty
For the cupcakes: 3/4 cup (1-1/2 sticks) unsalted butter, softened 1 cup granulated sugar 2 large eggs + 1 egg white 3/4 teaspoon pure vanilla extract 3/4 teaspoon pure almond extract 1-1/2 cups gf flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk
For the icing: 8 oz. cream cheese, softened 3/4 cup (1-1/2 stick) unsalted butter, softened 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 2 cups powdered sugar, sifted 2/3 cup shredded, sweetened coconut + more for garnish.
Preheat the oven to 325°F. Line a standard-size muffin pan with paper liners.
Beat the butter and sugar in the bowl of a stand mixer or with a hand-held mixer until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs and egg white, one at a time, scraping down the sides of the bowl after each addition. Add the extracts and mix well.
In a separate bowl, whisk together the gf flour, baking powder, baking soda and salt. Add the dry ingredients and the buttermilk to the batter, alternating, beginning and ending with the dry ingredients. Mix until just incorporated.
Fill each muffin cup about 2/3 full with the batter. Bake for 25-30 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 15 minutes. Transfer the muffins to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer, beat the cream cheese, butter, vanilla extract and almond extract until smooth. Add the powdered sugar and mix until smooth. Add 2/3 cup coconut to the frosting and stir until incorporated. Frost the cooled muffins with the cream cheese icing and sprinkle with more coconut for garnish.
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe.