Coconut Cupcakes

Submitted by Olivia Ward - added 8/21/26

(Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 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 lb. confectioners' sugar, sifted

Instructions

1. Preheat the oven to 325ºF. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
2. 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.