Coconut Cupcakes with Cream Cheese Icing

Next to our engagement, I'm pretty sure this is the sweetest thing I've experienced lately.  Growing up, I became a fan of coconut confections because of my Dad.  When I stumbled on this recipe for a take on Coconut Cake (from Food Network Magazine, September 2012), I absolutely had to try it!  Little did I know I would end up with two dozen cupcakes, which only tickled my heart because it gave me an excuse to share with my loved ones.  I kid you not, this recipe will turn non-coconut fan's into fans!

Let me know how you like it!

Personal Photo

Personal Photo

Personal Photo

Personal Photo

Personal Photo

Ingredients

3/4 pound unsalted butter, at room temperature

2 cups sugar

5 extra-large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the cream cheese icing:

1 pound cream cheese, at room temperature

3/4 pound unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, 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.

Make the cream cheese icing: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes with the cream cheese icing and sprinkle with the remaining coconut.