Coconut Cupcakes 1-1/2 cups butter, softened 2 cups sugar 5 eggs 1 to 1-1/2 teaspoons vanilla extract 1 to 1-1/2 teaspoons almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1-1/4 cups flaked coconut CREAM CHEESE FROSTING: 1 package (8 ounces) cream cheese, softened Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Coconut Cupcakes cont. 3/4 cup butter, softened 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2-3/4 cups confectioners' sugar Additional flaked coconut, toasted In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

Coconut Cupcakes toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut. Yield: 2-1/2 dozen. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008