Coconut Cupcakes

Kelli made these coconut cupcakes for Cole's birthday. They were absolutely divine and I'm going to be making them for an Easter/Birthday treat on Sunday (minus the frogs), so I thought I'd share the recipe since they're perfect for Easter...

Coconut Cupcakes by the Barefoot Contessa
3/4 lb. (3 sticks) unsalted butter, room temperature
2 Cups sugar
5 extra-large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz. sweetened, shredded coconut
For the Frosting:
1 lb. cream cheese, at room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioners' sugar, sifted

Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream 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 oz. of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 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 a 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. Enjoy!!