adapted from: The Barefoot Contessa
3/4 Lb. (3 sticks) unsalted butter, room temp.
2 c. sugar
5 extra-large eggs, room temp.
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttemilk
14 oz. sweetened, shredded coconut
Preheat oven to 325 degrees. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy; about 5 minutes. With the mixer on low speed, 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 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. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a rack and cool completely.
Cream Cheese Frosting
1 Lb. cream cheese, room temp.
3/4 Lb. (3 sticks) unsalted butter, room temp.
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 Lbs. powdered sugar, sifted
In the bowl of an electric mixer, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar and mix until smooth. Frost the cupcakes and sprinkle with remaining coconut.
Jenn's Notes: The recipe says it yields 18-20 cupcakes. I made a half of a batch and I got 14 regular cupcakes and 1 jumbo cupcake? So, a full batch makes way more than it says. I baked my regular cupcakes 24-25 minutes and my jumbo cupcake about 34-35 minutes. Also, I used way less cream cheese and butter in my frosting.