Barefoot Coconut Cupcakes

We’ve been trapped in Snowmageddon over the past week, with record-setting snowstorms pounding the DC area. McHubby and I have been digging ourselves out of the snow for days. With our current weather conditions and a few days away from Valentine’s Day, it seems to me like a great time to bake! Cupcakes are so trendy these days. They are the perfect individual sized desserts. Obviously, I was happy to see these cupcakes chosen as the next Barefoot Bloggers recipe selection, (thanks to Jamie of Jamie’s Green Kitchen), especially since McHubby and I both love coconut.

This recipe was pretty easy to make. Just be sure to use room temperature ingredients. And the frosting is definitely worth the effort! These cupcakes are as tasty as they are beautiful. They certainly make being trapped in a snowstorm more fun!

Source: Coconut Cupcakes, The Barefoot Contessa Cookbook

Ingredients
¾ pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
nocoupons1 pound cream cheese at room temperature
¾ pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
1 ½ pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

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. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, 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, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.