Ingredients
- 3/4 pound (3 sticks) unsalted butter, 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 flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
For the frosting:
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
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 5 minutes. 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 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner 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.
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.
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By atlmichelle
Atlanta, GA
on February 01, 2012
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I too am left wondering if the recipe is supposed to say 3/4 cup of butter or 1 stick and a half. The cupcakes were crazy greasy and very tough. Not what I was expecting. I did substitute coconut milk for the buttermilk, but the strings of coconut coming out of the cupcake turned me off when eating them.
By chickypoo7986_5...
sacramento, CA, CA
on January 26, 2012
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OMG!!! The best cup cakes ever! I made them in my large muffin tins for a party and they were awesome. Thanks Ina.
By La Kakatica
DreamLand
on January 22, 2012
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These cupcakes steal the show!!! I am not a baker whatsoever and my husband was impress when I made them... Definitely I will make this recipe again for my whole family!
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