Coconut Cupcakes

3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz. sweetened, shredded coconut

Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners sugar, sifted

Preheat the oven to 325 degrees.
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 one 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 three 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 oz. of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick inserted 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, vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut. Submitted by Juli courtesy of Barefoot Contessa