Coconut Cupcakes

Cupcakes:

• 1-1/2 c butter, softened
• 2 c sugar
• 5 eggs (yes, you read that right!)
• 1 tsp vanilla
• 1 tsp almond extract
• 3 c flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c buttermilk
• 1-1/4 c flaked coconut

Frosting:

• 1 pkg (8 oz) cream cheese, softened
• 3/4 c butter, softened
• 1/2 tsp vanilla
• 1/2 tsp almond extract
• 2-3/4 c powdered sugar
• additional coconut, lightly toasted

In a large mixing bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt.; add to creamed mixture alternately with buttermilk. Fold in coconut.

Fill paper-lined muffin cups 2/3 full. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter, and extracts until smooth. Gradually beat in sugar.

Frost the cupcakes; sprinkle with toasted coconut.

From "Taste of Home: Cupcakes & Muffins"