Auntie Em's Coconut Cupcakes

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 2 1/3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup buttermilk
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 1/3 cups sugar
• 1 3/4 cups sweetened flaked coconut
• 1/2 lb cream cheese, at room temperature
• 5/8 cup butter, at room temperature
• 3 1/3 cups powdered sugar (iceing sugar)
• 1 teaspoon vanilla extract
• 1 1/2 cups sweetened flaked coconut

Recipe

• 1 muffins:.
• 2 preheat the oven to 325 degrees f.
• 3 in a medium bowl, sift the flour, baking soda and salt and set aside.
• 4 in the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• 5 on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• 6 gently fold in the coconut.
• 7 place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• 8 fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• 9 bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• 10 remove the cupcakes to a rack and allow to cool completely.
• 11 frosting.
• 12 beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• 13 add the butter and continue mixing on medium speed until smooth.
• 14 scrape down the bowl again.
• 15 add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• 16 add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• 17 frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• 18 coconut.
• 19 the cupcakes will keep for about 3 days.