I'm sorry to do this to you, I really am.
These aren't the least bit healthy. I wish I could say that reduced-fat cream cheese or light butter was substituted for the fatty good stuff, but I just couldn't bring myself to do it. Sometimes you just gotta indulge. Smartly, of course. I mean, it's not like you would ever over-eat on cupcakes... they're put into individual serving cups for a reason...portion control?
My mom makes these cupcakes a lot, and they are always, undoubtedly a hit with crowds, family, friends, pets, etc, etc... I dare you to eat just one. Yep.
3/4 lb. (3 sticks) butter, room temperature
2 C. Sugar
5 extra-large eggs at
1 1/2 tsp. pure vanilla extract
1 1/2 tsp pure almond extract
3 C flour
1/2 tsp salt
1 C buttermilk
14 ounces sweetened, shredded coconut
In the bowl of an electric mixer fitted with paddle attachments, 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 the 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.
Cream Cheese Frosting
1 at room temperature
3/4 lb (3 sticks) butter at room temperature
1 tsp. pure vanilla extract
1/2 tsp pure almond extract
1 1/2 lbs confectioners' sugar, sifted
In the bowl of an electric mixer fitted with paddle atachments, 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 remaining coconut.