Ingredients
Scale
- Cupcakes
- 3/4 lb. unsalted butter at room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 tsp. pure almond extract
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 14 oz. sweetened, shredded coconut
- Cream Cheese Icing
- 1 lb. cream cheese at room temperature
- 3/4 lb. unsalted butter at room temperature
- 1 tsp. pure vanilla extract
- 1/2 tsp. pure almond extract
- 1 1/2 lbs. confectioners’ sugar, sifted
Instructions
- Cupcakes
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
- With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In three parts, alternately add the dry ingredients and the 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.
- Fill each cup to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes.
- Remove to a baking rack and cool completely.
- Frost with cream cheese icing and sprinkle with remaining coconut.
- Cream Cheese Icing
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts.
- Add the confectioners’ sugar and mix until smooth.