Coconut Cupcakes with Coconut Cream Cheese Frosting

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.7 cup buttermilk 
• 2.5 cups cake flour 
• 1 teaspoon coconut extract 
• 4 cups confectioners' sugar 
• 24 ounces cream cheese softened
• 5 large eggs 
• 2 cups granulated sugar 
• 1 teaspoon salt fine
• 1 cup coconut flakes sweetened lightly toasted for garnish
• 1.5 cups coconut flakes sweetened
• 4 ounces butter unsalted softened
• 10 ounces butter unsalted softened
• 1.5 teaspoons vanilla extract 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• oven
• whisk
• blender
• toothpicks
• muffin liners
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
4. Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes.
5. Add the eggs one at a time until just combined.
6. Add the vanilla and coconut extracts.
7. Add the buttermilk and the dry ingredients, being careful not to over mix.
8. Mix in the coconut.
9. Fill the cupcake liners two-thirds full with batter.
10. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes.
11. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
12. Using a handheld mixer, beat the cream cheese and butter together until light and smooth.
13. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
14. Frost the cupcakes generously with about 4 tablespoons of frosting.
15. Garnish with the toasted coconut flakes.