coconut cupcakes by ina garten

3/4 lb unsalted butter at room temperature
2 c sugar
5 extra-large eggs at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 oz sweetened, shredded coconut
Cream cheese icing

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 oz of coconut.
Line a muffin pan with paper liners. Fill each cup 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. Frost with cream cheese icing and sprinkle with a remaining coconut.

cream cheese icing
1 lb cream cheese at room temperature
3/4 lb unsalted butter at room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 lbs confectioners sugar sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners sugar and mix until smooth.