5extra-largeeggs at room temperature, yes, extra-large makes a difference
1 ½teaspoonspure vanilla extract
1 ½teaspoonspure almond extract
3cups(426g)flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupbuttermilk (see note)
2cups(170g)sweetened shredded coconut
Frosting:
1poundcream cheese at room temperature
1 ½cups(340g)room temperature butter
1teaspoonpure vanilla extract
½teaspoonpure almond extract
1 ½poundspowdered sugar, sifted
Instructions
Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about five minutes (of course this would work with a handheld mixer, also). With the mixer on low speed, add the eggs, 1 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 the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in one cup of the coconut.
Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out clean (don’t overbake or cupcakes will be dry!). Allow to cool in the pan for five minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut (of course, I didn’t sprinkle the coconut on top of my baby cupcakes, but that would be a delicious alternative to making baby cupcakes).
Notes
Frosting: I halved the frosting recipe and had enough to frost 28 cupcakes plus about 2 cups to spare so beware, this recipe makes a lot of frosting.