Makes about two dozen cupcakes
Here’s what you will need:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
2 cups sugar
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 cup buttermilk
14 ounces sweetened, shredded coconut
Begin by preheating your oven to 325 degrees F. Line a muffin pan with paper liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high for about 5 minutes or until it’s light and fluffy. Then, with the mixer on low, add one egg at a time. Scrape down the bowl after each addition. Add the vanilla and almond extract and mix well.
In three alternating additions, mix in the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined; then fold in half (7 ounces) of the coconut.
Fill each cupcake liner to the top with batter. Bake for 30 to 35 minutes or until the tops are just starting to brown and a toothpick comes out clean. Allow the cupcakes to cool in the pan for 15 minutes; then remove them to a baking rack to cool completely.
In the meantime, prepare your cream cheese frosting. (Recipe can be found here.)
When the cupcakes have cooled, frost them with a spatula or piping bag. Sprinkle with the remaining coconut.