I remember the first time my grandmother baked something that smelled like summer and church potlucks rolled into one the whole kitchen seemed to hum with sugar and toasted coconut. That warm, familiar feeling is exactly why I keep coming back to little cakes that taste like comfort and sunshine.
I’m Maggie Hart, a 58-year-old home cook from Louisville who learned to cook leaning over worn church cookbooks and helping my mama stir batter in a chipped mixing bowl. I started Gemmir Kitchen to share straightforward, family-friendly recipes that make weeknights easier and dessert nights sweeter.
I believe good food should be simple, welcoming, and made in real kitchens with real schedules. My style leans to casseroles, skillet dinners, slow-cooker meals, and nostalgic sweets that don’t require fancy gear or hard-to-find ingredients. I keep everything pork-free for family tables that need it, and I test recipes until they’re dependable the kind you can pass to a neighbor or tuck into a lunchbox without worry. Expect clear, step-by-step directions, warm conversation, and a few stories tucked in between the steps.
There’s a special place in my heart for Coconut Almond Ricotta Cupcakes they blend the tang of ricotta with a whisper of almond and the chew of coconut. Coconut Almond Ricotta Cupcakes come together without fuss and yield a moist crumb that keeps its shape even on busy days. I’ll walk you through why these Coconut Almond Ricotta Cupcakes work so well, how to make them in a single bowl (mostly), and simple ways to serve and store them.
If you love gentle, nostalgic desserts that feel homemade, these Coconut Almond Ricotta Cupcakes will become one of your go-to treats. And if you like variations, I’ll share a few easy twists so you can tailor the flavor to your family. Before you bake, you might enjoy a loaf with a similar flavor profile I wrote about here: 5 Delightful Ways to Enjoy Almond Ricotta Coconut Loaf, which pairs nicely with the cupcake idea.
Why you’ll love this dish
Coconut Almond Ricotta Cupcakes deliver comfort without heaviness. The ricotta keeps the crumb tender and moist while adding a subtle creamy tang that balances the sweet coconut and delicate almond notes. These Coconut Almond Ricotta Cupcakes are forgiving the batter won’t overreact if you mix a touch more or less, so they suit busy weeknight bakers.
The texture lands between a light cake and a rich muffin, which makes them versatile for brunch, afternoon tea, or a simple dessert after supper. I love how the toasted sliced almonds and shredded coconut create a contrast of crunchy and chewy on top of a pillowy base. The almond extract is only a whisper, so the ricotta still sings through; together the flavors feel cozy and a little fancy.
Because the recipe uses ricotta and mascarpone in the frosting, you get a creamy, tang-forward icing that isn’t cloying. That keeps the Coconut Almond Ricotta Cupcakes from feeling too sweet, which is perfect for pairing with a strong cup of coffee or a mellow herbal tea. These Coconut Almond Ricotta Cupcakes also travel well; they hold up in a container for a day or two, making them a nice contribution for a potluck or a school bake sale.
If you’re curious about similar ricotta-based bakes, I have a soft-ricotta cupcake post that explores nutty toppings and ideas here: Soft Ricotta Cupcakes with Nutty Almond Topping. Overall, the ease, texture, and balanced sweetness make Coconut Almond Ricotta Cupcakes a reliable favorite for home cooks who want a little nostalgia with minimal fuss.
How to prepare Coconut Almond Ricotta Cupcakes
Ingredients : 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup unsalted butter, softened, 3/4 cup granulated sugar, 2 large eggs, 3/4 cup ricotta cheese, 1/2 cup milk, 1 tsp vanilla extract, 1/2 tsp almond extract, 1/2 cup shredded sweetened coconut, 1/4 cup sliced almonds, 8 oz cream cheese, softened, 4 oz mascarpone cheese, softened, 2 cups powdered sugar, 1/2 tsp vanilla extract (for frosting), 1/4 cup shredded coconut, toasted (for garnish)
Directions :
- Preheat your oven to 350°F. Line a 12-cup muffin tin with sweet paper liners., 2. In a medium bowl, whisk together the flour, baking powder, and salt., 3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy., 4. Beat in the eggs one at a time, then stir in the ricotta cheese, milk, vanilla extract, and almond extract until smooth., 5. Gently add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut and sliced almonds., 6. Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean., 7. Let the cupcakes cool completely on a wire rack., 8. For the frosting, beat the cream cheese and mascarpone together until smooth. Gradually add in the powdered sugar and vanilla extract., 9. Frost the cooled cupcakes and sprinkle toasted coconut on top.
These directions make a dozen Coconut Almond Ricotta Cupcakes that are friendly to assemble in one afternoon. Start by measuring and prepping everything grate coconut if using unsweetened, and toast the sliced almonds briefly in a dry pan until they’re fragrant.
When folding the dry ingredients into the wet mix, stop as soon as you no longer see streaks of flour. Overmixing will tighten the crumb; a gentle fold keeps these Coconut Almond Ricotta Cupcakes soft and tender. The ricotta and milk give the batter a slightly thicker texture than a standard cupcake batter, so use a scoop or two spoons to fill liners neatly. Baking time will vary slightly between ovens, so rely on the toothpick test rather than the clock. After frosting, a quick sprinkle of toasted coconut gives a pretty finish that hints at the flavors inside.
Serving ideas
Think warm and simple when you serve Coconut Almond Ricotta Cupcakes. These taste wonderful slightly warm or at room temperature; if you want a bakery-fresh feel, warm them for 8–10 seconds in the microwave before serving so the frosting softens just a touch. For a brunch spread, arrange them on a tiered stand next to fresh fruit, yogurt, and strong coffee. A light dusting of powdered sugar over the toasted coconut makes them look extra-special without adding much sweetness. If you want to set out a dessert plate after dinner, offer a small ramekin of berry compote or lemon curd on the side bright fruit pairs beautifully with the ricotta in the Coconut Almond Ricotta Cupcakes.
These Coconut Almond Ricotta Cupcakes also fit in a picnic box; wrap them individually in parchment and place them in a shallow container to protect the frosting. For kid-friendly lunches, swap the mascarpone-heavy frosting for a simple ricotta glaze (mix ricotta with a bit of powdered sugar and milk until spoonable).
If you need to bulk up the treat for a gathering, double the recipe and arrange the Coconut Almond Ricotta Cupcakes on a platter with whole almonds and extra toasted coconut for guests to sprinkle. You can also serve them alongside a creamy latte or a pot of strong black tea the mellow almond and coconut notes let the beverage shine. For more ideas on pairing almond-ricotta baked goods, see 5 Reasons to Love Pistachio Almond Ricotta Coffee Cake, which shares complementary flavor suggestions.
How to keep leftovers
Leftover Coconut Almond Ricotta Cupcakes hold up well if you store them properly. Once the cupcakes are fully cooled and the frosting has set, place them in an airtight container with parchment between layers to prevent sticking. Store at room temperature for up to 24 hours in a cool, dry spot. For longer storage, refrigerate them for up to 4 days. The ricotta and mascarpone frosting keeps best chilled, and the coolness preserves the texture and flavor. Bring refrigerated cupcakes to room temperature for 30–60 minutes before serving so the frosting softens and the crumb regains a tender mouthfeel.
If you want to freeze Coconut Almond Ricotta Cupcakes, do so without the toasted coconut garnish. Flash-freeze the frosted cupcakes on a tray until firm (about an hour), then transfer them to a freezer-safe container with parchment layers. They’ll keep for up to 2 months. Thaw in the refrigerator overnight and then bring to room temperature before serving. Avoid leaving frosted cupcakes out more than two hours in warm conditions due to the dairy in the frosting. By following these simple steps, you’ll keep the cupcakes tasting fresh and avoid soggy tops or a weeping frosting.
Simple tips for success
Use room-temperature ingredients for the smoothest batter. When butter, eggs, and ricotta come to room temperature, they blend together more evenly and trap air during creaming, which helps the cupcakes lift nicely. Measure flour with a spoon-and-level method to avoid dense cupcakes. If your kitchen tends to be warm, chill the mixing bowl briefly before whipping the frosting so the mascarpone doesn’t become runny. Toast the shredded coconut and sliced almonds just until they begin to color nuts burn quickly and you want to capture flavor without bitterness.
Taste as you go when you add almond extract; it’s potent, and a little goes a long way toward enhancing the ricotta without taking over. If you prefer fewer nuts on top, fold more sliced almonds into the batter instead. When piping or spreading frosting on Coconut Almond Ricotta Cupcakes, use a light hand to avoid compressing the crumb. For a smoother frosting, beat the cream cheese and mascarpone until completely lump-free before adding powdered sugar. If your frosting is too thick, add a teaspoon of milk at a time until you reach a spreadable texture. For extra even cupcake tops, rotate the pan halfway through baking for consistent heat exposure.
Easy twists you can try
Try a citrus twist by folding in a teaspoon of lemon or orange zest to the batter; the bright notes balance the ricotta’s creaminess and highlight the coconut. Swap the almond extract for a touch of vanilla bean if you prefer a simpler flavor profile you’ll still get the nutty crunch from the sliced almonds. For a gluten-light option, replace half the all-purpose flour with a 1:1 gluten-free blend that contains xanthan gum; the ricotta helps keep the Coconut Almond Ricotta Cupcakes moist even with a flour swap. Add a tablespoon of finely chopped macadamia nuts for a tropical lift, or fold in a handful of halved glazed cherries for a retro vibe.
If you want a dairy-free frosting, try a coconut cream topping whipped with a little powdered sugar and vanilla. You’ll lose the tang of mascarpone, but you’ll gain a lighter, more tropical finish. For a more rustic look, skip the frosting and dust with powdered sugar, topping each Coconut Almond Ricotta Cupcake with a few toasted coconut flakes and a single almond. These small changes keep the core recipe intact while letting you adapt to diets and seasons.
Frequently asked questions
Q: Can I use part-skim ricotta?
A: Yes, part-skim ricotta works fine. Whole-milk ricotta gives a richer crumb, but part-skim keeps the cupcakes lighter and still moist. Drain watery ricotta briefly in a fine mesh strainer before measuring so the batter isn’t watered down.
Q: Can I make the batter ahead of time?
A: You can prepare the dry and wet components separately and store them in the fridge for up to 24 hours. Combine and bake when ready. For best results, bake the cupcakes the same day you finish the full batter; the leavening is freshest that way and the cupcakes rise best.
Q: How do I prevent the frosting from becoming too sweet?
A: Use a balance of cream cheese and mascarpone as in the recipe; the mascarpone adds richness without overt sweetness. Start with slightly less powdered sugar, taste, and add more only if you like a sweeter frosting. A little lemon juice (¼ tsp) can also brighten the frosting without making it sour.
Q: Can I double the recipe?
A: Yes double all ingredients and bake in two pans. If doubling, you may want to stagger baking so you can rotate pans and maintain even oven temperature.
Conclusion
If you love the gentle ricotta-coconut-almond combination and want another simple, citrus-forward spin, try the Coconut Lime Ricotta Muffins recipe for a refreshing variation that keeps the same tender texture and bright flavor: Coconut Lime Ricotta Muffins. These recipes play well together when you want to stretch a single batch of ricotta into several delightful bakes.
Print
Coconut Almond Ricotta Cupcakes
- Total Time: 37 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightfully soft cupcakes that blend ricotta, almond, and coconut for a nostalgic treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup ricotta cheese
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup shredded sweetened coconut
- 1/4 cup sliced almonds
- 8 oz cream cheese, softened
- 4 oz mascarpone cheese, softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract (for frosting)
- 1/4 cup shredded coconut, toasted (for garnish)
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with sweet paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the ricotta cheese, milk, vanilla extract, and almond extract until smooth.
- Gently add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut and sliced almonds.
- Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let the cupcakes cool completely on a wire rack.
- For the frosting, beat the cream cheese and mascarpone together until smooth. Gradually add in the powdered sugar and vanilla extract.
- Frost the cooled cupcakes and sprinkle toasted coconut on top.
Notes
Store leftovers in an airtight container. Freeze without toasted coconut garnish and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American