Coconut Cupcakes

Oh.my.goodness. 

That's all I have to say about these cupcakes AND the frosting.  Heaven.  Pure heaven wrapped in a pretty baking cup.  If you want a cupcake recipe that makes a lot of cupcakes (It made 2 dozen reg. size cupcakes for me) and impresses your guests, this is the one.  OK...Ina does go completely, insanely and absurdly overboard with the butter, but if you just think that it's spread out over 2 dozen cupcakes (and I have about 1.5 cups of the frosting left over in the fridge), you can sorta justify it.

Ina's Coconut Cupcakes
Recipe courtesy of Ina Garten, Barefoot Contessa, episode Stephen's Birthday

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:

  nocoupons
• 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 & 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 & almond extracts & mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda & salt. In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning & ending with the dry. Mix until just combined. Fold in 7 oz. 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 & a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack & 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 & vanilla and almond extracts. Add the confectioners' sugar & mix until smooth.
• Frost the cupcakes & sprinkle with the remaining coconut.