moving on with coconut

{ina's coconut cupcakes on dixie plates}

these cupcakes are divine.  after i shared them with the guests at my cousins bridal shower earlier this week, i had a few requests for the recipe so ...

coconut cupcakes

via the barefoot contessa

yields 36

3/4 lb unsalted butter at room temperature

2 cups sugar

5 extra large eggs at room temperature

1 1/2 tsp vanilla extract

1 1/2 tsp 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 divided

cream cheese icing

1 lb cream cheese

3/4 lb butter at room temperature

1 tsp vanilla extract

1/2 tsp almond extract

1 1/2 lbs confectioners sugar, sifted

pre-heat oven to 325 degrees.  line muffin pans with liners and spray lightly with non-stick spray.

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes. reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition. add the vanilla and almond extracts and mix until incorporated.

in a separate bowl, sift together the flour, baking powder, baking soda and salt. alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients.  mix until just combined then fold in 7 oz of the coconut.

fill each liner 2/3 way with batter. bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean. cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.

for the frosting, mix the cream cheese and butter in a stand mixer fitted with a paddle attachment.  add the vanilla and almond and gradually add the confectioners' sugar. mix until smooth.

{this makes A LOT of frosting.  could easily be cut in half}

frost the cupcakes with the cream cheese icing and roll the tops in the remaining coconut.

enjoy!