Coconut Cupcakes

These special cupcakes, topped with cream cheese frosting and shredded coconut, are the perfect way to celebrate a birthday, anniversary, holiday, or any other important milestone event!

Coconut Cupcakes
Yield: 1 dozen

Ingredients

For Cupcakes:

• 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 6 Tbsp butter, softened
• 3 eggs, room temperature
• 3/4 tsp vanilla extract
• 3/4 tsp almond extract
• 1/2 cup buttermilk
• 1 1/3 cups sweetened shredded coconut

For Frosting:

• 8 oz package cream cheese, softened
• 6 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 3 cups powdered sugar
• additional sweetened shredded coconut
  

Directions

1. Preheat oven to 325°F.
   
2. In stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. With mixer running on low, add eggs one at a time, scraping down bowl after each addition. Add vanilla and almond extracts and mix well.
3. In separate bowl, sift together flour, baking powder, baking soda, and salt. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Mix until just combined. Fold in coconut.
4. Line muffin pan with paper liners. Fill each cup to the top with batter.
5. Bake 25-30 minutes, or until tops are brown and toothpick comes out clean.
6. Allow to cool in pan for 15 minutes. Remove to baking rack and cool completely. Then prepare cream cheese frosting.
   
7. In stand mixer fitted with whisk attachment, blend together cream cheese and butter. Add vanilla and almond extracts and mix well. Add powdered sugar and mix until smooth, scraping down bowl as needed.
8. Frost cupcakes and sprinkle with additional coconut.
9. Store covered in refrigerator.

Note: Cupcakes are best prepared one day in advance to allow frosting to set.

Recipe adapted from Barefoot Contessa.