Coconut Cupcakes

Ingredients

• 2 teaspoons vanilla and almond extracts 
• 0.5 teaspoon double-acting baking powder 
• 2.8 cups butter at room temperature
• 1.5 cups coconut or plain flaked toasted
• 1 cup coconut milk 
• 8 ounces cream cheese at room temperature
• 4 large eggs 
• 3 cups flour all-purpose
• 2 cups granulated sugar 
• 2.8 cups powdered sugar 

Equipment

• bowl
• oven
• toothpicks
• muffin liners

Directions

1. Preheat oven to 35
2. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in 1 1/2 teaspoons each vanilla and almond extracts.
5. In another large bowl, combine flour, baking powder, baking soda, and salt.
6. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.
7. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter.
8. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.
9. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.