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Ina’s Coconut Cupcakes

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Ingredients

Scale
  • for the cupcakes:
  • 3/4 lb unsalted butter, at room temperature
  • 2 C sugar
  • 5 extra large eggs at room temperature
  • 1 1/2 t pure vanilla extract
  • 1 1/2 t pure almond extract
  • 3 C all purpose flour
  • 1 t baking powder
  • 1/2 t salt
  • 1 C buttermilk
  • 14 oz sweetened, shredded coconut
  • for the icing:
  • 1 lb cream cheese at room temperature
  • 3/4 lb unsalted butter at room temperature
  • 1 t pure vanilla
  • 1/2 t pure almond extract
  • 1 1/2 lbs confectioners’ sugar, sifted

Instructions

  1. Cream the butter and sugar until light and fluffy, about 5 minutes (a stand mixture works really well for this recipe)
  2. With the mixer running, add the eggs one at a time, scraping the bowl after each addition
  3. Add the vanilla and almond extracts, mix a few minutes
  4. In a separate bowl, sift together the flour, baking powder, baking soda and salt
  5. In three batches, alternate adding the dry ingredients and the buttermilk to the batter while the mixer is running, beginning and ending with the dry ingredients
  6. Mix until JUST combined
  7. Fold in 7 oz of coconut by hand
  8. Line a muffin tin with the most adorable cupcake liners you’ve ever seen and fill with batter almost to the top
  9. Bake for 20 to 25 minutes at 325 degrees or until a toothpick comes out clean
  10. Let cool for at least 15 minutes
  11. Icing:
  12. Blend together the cream cheese, butter, vanilla and almond extracts
  13. Add the confectioners’ sugar slowly and mix until smooth
  14. Frost the cupcakes and sprinkle the rest of the coconut on top

Find it online: https://therockymountainwoman.com/inas-coconut-cupcakes/