Coconut Cupcakes

Ingredients
For the cupcakes:
3/4 pound unsalted butter, at room temp.
2 cups sugar
5 extra-large eggs, at room temp.
1 1/2tsp pure vanilla extract
1 tsp pure almond extract
3 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese, at room temp.
3/4 pound unsalted butter, at room temp.
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 pounds icing sugar, sifted

Directions:
Preheat your oven to 325 degrees.

In the bowl of an electric mixer or large mixing bowl, cream the butter and sugar until light and fluffy, about 5 mins.

Add the eggs, 1 at a time. Add the vanilla and almond extracts and mix well.

In a separate bowl stir together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners or spray with a non-stick cooking spray. Fill each tin to the top with batter. Bake for 25-35mins, until the tops are golden brown. Allow to cool in the pan for 15mins. Remove to a baking rack and cool completely.

To make your frosting, cream together your cream cheese, butter, vanilla and almond extracts. Add the icing sugar and mix until smooth.

Frost your cupcakes and sprinkle with the remaining coconut.

Coconut Cupcakes