Coconut Cupcakes

A few months back, friend Hillary and I were served coconut cupcakes at a wedding dinner in Washington D.C. They were out of this world good. I've been on a quest to find a recipe that approaches the amazingness of those cupcakes- and I think I've come across it. These are from Barefoot Contessa. FOREWARNING: this recipe calls for six sticks of butter. The recipe says it makes 24 cupcakes, but really it's more like 30-32. I also halved the frosting, which I recommend to you, as it makes wayyy too much. More than once I was told these were the best cupcakes the recipient had ever tasted. See for yourself...

Cococnut Cupcakes

3 sticks unsalted butter, room temperature
2 C. sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 C. buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. 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.