The Humpherys Family

Buttermilk Cupcakes

Recipe Added:  11/22/2011
3 sticks butter, softened
2 cups sugar
5 large eggs, room temp
1 1/2 tsp vanilla
1 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups sweetened coconut
 Buttercream Frosting
1 8-oz cream cheese, softened
1 1/2 sticks butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
3/4 lbs powdered sugar, sifted
Preheat oven to 325F. In mixer bowl, cream butter and sugar on high speed until light and fluffy, about 5 minutes. With mixer on low, add eggs, 1 at a time, scraping after each addition. Add vanilla and almond extracts and mix well. In a separate bowl, sift flour, baking powder, baking soda, and salt. In 3 parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined. Fold in one cup coconut.

Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake 22-25 minutes, until tops are light brown. Cool in the pan five minutes. Remove to a baking rack and cool completely.

Buttercream Frosting In bowl of an electric mixer, cream together cream cheese, butter, and vanilla and almond extracts. Add powdered sugar and mix until smooth. Frost cupcakes and sprinkle with remaining coconut.
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