Coconut Cupcakes w/ Cream Cheese Frosting

Yesterday was my day off so I decided to try my hand at making some delicious cupcakes.

Let me walk you through the steps (in case you'd like to make them too)!

First you need to mix all the wet ingredients.

After the wet deliciousness of course, comes the dry. Along with buttermilk.

And after everything is combined, add the 7 ounces of coconut. And of course, BAKE.

Now it's time to make some frosting. Cream cheese is the best.

 Once your frosting is done you can decorate your cupcakes. Add the extra coconut touch to the top.

Aren't they amazing? So stinking yummy too. Wait till you try one. Thank you Barefoot Contessa.

Oh, and you probably want the recipe right?
Of course you do.

Here it is {enjoy}:

COCONUT CUPCAKES

MAKES 18-20 Large Cupcakes

¾ POUND  Unsalted butter at room temperature (2 ¾ cups)

2 CUPS sugar (1cup white, 1 cup brown)

5 extra-large eggs at room temperature

1 ½ TEASPOONS pure vanilla extract

1 ½ TEASPOONS pure almond extract

3 CUPS all-purpose flour

1 TEASPOON baking powder

½ TEASPOON baking soda

½ TEASPOON salt

1 CUP buttermilk

14 OUNCES sweetened, shredded coconut

Cream cheese icing (recipe follows)

Preheat the oven to 325 degrees.

                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 of 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. Frost with cream cheese icing and sprinkle with remaining coconut.

CREAM CHEESE ICING

For 18-20 Large Cupcakes

1 POUND cream cheese at room temperature

¾ POUND unsalted butter at room temperature

1 TEASPOON pure vanilla extract

½ TEASPOON pure almond extract

1 ½ POUNDS confectioners’ sugar, sifted

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.