Fluffy Coconut Cupcakes

My mom-in-law came to the rescue again...she created these gorgeous and tasty cupcakes for Sunday night dinner and I couldn't help but feature them this week.  Which is a good thing for everyone involved, because it's becoming harder and harder to whip up tasty Tuesday treats each week!  I attribute this to the fact that I'm not entertaining nearly as much as before I was pregnant and it also takes a lot of effort to be original.  So a big thank you to Mama Schue!

These are every bit as delicious as they look.  Super light and fluffy cake with a sweet take on cream cheese frosting.  I've always been a fan of coconut {hello Almond Joy...Samoas.....you name it} so it's no wonder I love these too!  And once again, the recipe comes from the talented Ina Garten {Barefoot Contessa Cookbook}!

• 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:

• 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

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and 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 and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 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 liner 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.

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, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Hope you enjoy!  Bon Appetit!

xo natasha

Linked to: Tasty Tuesdays
{Click over for her tasty coconut treat today!}