Coconut Cupcakes

1. Heat oven to 325°F.
    
2. Line muffin tins with paper baking cups.
    
3. In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes.
    
4. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition.
    
5. Add vanilla and almond extracts and mix well.
    
6. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
    
7. Add the dry ingredients to the batter in halves, alternating with the buttermilk.
    
8. Mix until just combined.
    
9. Fold in 1 1/3 cups (half the 7-ounce. bag) of coconut.
    
10. Spoon batter into muffin cups, filling each to 1/4 inch below the top.
     
11. Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean.
     
12. Cool cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
     
13. Frost with Cream Cheese Frosting and sprinkle with remaining coconut.

Cream Cheese Frosting

• 1 (8-ounce package) cream cheese, softened
   
• 1/2 cup unsalted butter, softened
   
• 1/2 teaspoon vanilla extract
   
• 1/4 teaspoon almond extract
   
• 3 cups confectioners' sugar, sifted

1. In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer.
    
2. Add confectioners' sugar and blend until smooth. Makes about 2 1/2 cups icing, enough for 18 cupcakes.