| Total Fat | 17g |
| Total Carbohydrates | 54g |
| Cholesterol | 20mg |
| Sodium | 270mg |
| Dietary Fiber | <1g |
| Sugars | 37g |
| Protein | 2g |
Preheat oven to 350°F.
Combine flour, sugar, baking soda, baking powder, and salt in a large bowl with a whisk.
In a separate bowl combine the Almond Breeze Unsweetened Original Almondmilk Coconutmilk, oil and extract, if using.
Add wet ingredients to dry; stir just until combined. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray.
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.
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.
Refrigerate leftovers.
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