Coconut Cupcakes With Cream Cheese Icing

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For the cupcakes:

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

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted