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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
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

Printed from tasteofhome.com Sep 6, 2008

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Coconut Cupcakes cont.

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
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.