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Makes 18 to 20 large cupcakes Servings


  • 3/4 pound unsalted butter
  • 2 cup sugar
  • 5 cup eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoon pure almond extract
  • 3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 14 ounce coconut
  • 14 ounce cream cheese icing


Baking Directions:

When someone stops me on the street and says “You know what I love in your store?”

I know the answer is probably going to be these cupcakes.

People are devoted to them.

I’m not sure if it’s the cupcake or the icing, but the combination is positively heavenly.

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer running on low, add the eggs one 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 three 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 ounces of coconut.

Line a muffin pan with paper liners.

Fill each cup to the top with batter.

Bake for 25 to 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.

Frost with cream cheese icing and sprinkle with the remaining coconut.


I use an ice cream scoop to fill the muffin cups.