Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting

1 1/2 c (3 sticks) unsalted butter, softened

2 c sugar

5 eggs at room temperature

1 1/2 t vanilla extract

1 1/2 t almond extract

3 c flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1 c buttermilk*

1- 14 oz bag sweetened, shredded coconut, separated

*You can substitute 1 Tablespoon vinegar in 1 cup milk

1. Preheat oven to 325*.

2. Cream butter and sugar with a mixer on high until light and fluffy, about 3-5 minutes, scraping down the sides every once in a while.

3. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each one; add extracts and mix well.

4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

5. Alternate adding 1/3 of the dry ingredients and 1/2 of the buttermilk to the batter until both are incorporated; mix until just combined and then fold in about 3/4 of the coconut.

6. Line a muffin pan with paper liners; fill each liner about 2/3 full with batter.

7. Bake for 25-35 minutes until the tops are brown and they pass the toothpick test; allow to cool for 15 minutes before transferring to a baking rack to cool completely.
Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting

8 oz [reduced-fat] cream cheese, softened

1/2 c sugar

1 t vanilla extract

1/2 t almond extract

2 c heavy whipping cream

1. Cream the cream cheese, sugar, and extracts in a large mixing bowl with mixer on medium speed until smooth.

2. While the mixture is still mixing, slowly pour in the heavy whipping cream; make sure that you get it all incorporated by scraping down the bowl every so often.

3. Continue whipping until the frosting can hold a stiff peak.

4. Frost cupcakes and sprinkle with remaining coconut.