Coconut Cupcakes

I've gone coco-nuts! For Easter, I wanted to make something that was light, cheerful and springy. For me, there's nothing that says springtime like coconut. Because it's white, it's easily dyed with food coloring, so if you feel compelled to dye the cupcakes or the icing, go ahead and go nuts!

CAKES:

1 ½ sticks unsalted butter, room temperature

1 cup sugar

3 large eggs, room temperature

¾ tsp vanilla extract

¾ tsp almond extract

1 ½ cup flour

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup buttermilk

7 ounces sweetened, shredded coconut

FROSTING:

8 oz cream cheese, room temperature

1 ½ sticks unsalted butter, room temperature

½ tsp vanilla extract

¼ tsp almond extract

¾ lb sifted powdered sugar

DIRECTIONS:

• Preheat oven to 325
• Cream butter and sugar on high speed until fluffy, about 5 minutes
• Add eggs, one at a time, while mixing on low speed. Scrape bowl after each egg.
• Add vanilla and almond extracts, mix well.
• Sift together flour, baking powder, baking soda, and salt in separate bowl. Alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined.
• Fold in half of the coconut.
• Line a muffin tin with paper liners, fill each with batter. Bake for 25-35 minutes, until a toothpick comes out clean and tops are lightly browned. Cool in pan for 15 minutes, remove to rack and let cool completely.
• Make the frosting by creaming together cream cheese, butter and extracts. Add powdered sugar and mix until smooth. Frost cakes and sprinkle with remaining coconut.