How to make it

  • Preheat oven to 325 degrees F.
  • In a large bowl, cream butter and sugar until light and fluffy.
  • Mix in eggs, one at a time
  • Add vanilla and almond extracts and mix well
  • Set aside
  • 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 and then fold in 7 oz of coconut.
  • Line a muffin pan with paper liners.
  • Fill each liner to the top with batter.
  • Bake for 25 to 35 minutes (it only took 25 mins for me), 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, making the frosting. In a large bowl cream together the cream cheese, butter, vanilla and almond extracts. Add confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle the tops with remaining coconut.
  • Enjoy!

Reviews & Comments 2

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    " It was excellent "
    kristinsh ate it and said...
    Barefoot contessa desserts = A++
    Was this review helpful? Yes Flag
    " It was excellent "
    henrie ate it and said...
    They sound fabulous, high 5 for sharing, saving to make.
    Was this review helpful? Yes Flag

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