Coconut Cupcakes

These coconut cupcakes come from the Barefoot Contessa...and are amazing!  Which how much butter they call for, they better be amazing. The original recipe can be found: here

This also makes and amazing cake...or my personal favorite is using this cake batter with the Peach Cream Cheese Frosting recipe found: here!

Cake Batter
3 sticks butter, room temperature
2 c sugar
5 eggs, room temperature
1 ½ tsp vanilla
1 ½ tsp almond extract
3 c flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 c buttermilk
14 ounces coconut
Frosting
1 pound cream cheese at room temperature
3 sticks butter, room temperature
1 tsp pure vanilla
1/2 tsp almond
1 ½ pounds confectioners' sugar

Directions:

With electric mixer & paddle attachment, cream the butter and sugar on high until light and fluffy, about 5 min. With mixer on low, add eggs, one at a time, scraping down after each addition. Add vanilla and almond extract. Mix well.

In separate bowl, sift flower, baking powder, 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 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter (I only do ¾ full). Bake for 25 to 35 minutes and 325' F, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 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.