Instructions

For Cupcakes:

1. Preheat oven to 350 degrees F. Line two muffin tins with cupcake wrappers
2. In a large bowl, sift together flour, baking powder, baking soda, salt, and cardamom. In a large measuring cup or a small bowl, stir together cream of coconut, coconut milk, vanilla, and almond extract.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
4. With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
5. Spoon batter into lined cupcake tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, about 12-15 minutes. Let cool for 2-3 minutes; Remove from pans and transfer to wire racks to cool completely.

For Frosting:

1. Whip butter on medium speed for about 2-3 minutes in the bowl of a stand mixer fitted with the paddle attachment until light and creamy. Add the powdered sugar, vanilla extract and coconut cream and mix on low for 1 minute until combined. Increase speed to medium-high and whip for 6 minutes.
2. Use frosting immediately to frost cooled cupcakes. Top with coconut flakes and Easter candies.
3. Store leftovers in an airtight container at room temperature for up to 3 days.