Coconut Cupcakes

Easter was this past weekend.  My family doesn't usually throw a big Easter dinner.  We're more of the Thanksgiving/Christmas people.  Anyways... my aunt e-mailed me to see if I would be willing to bring desserts for the dinner.  Since I love desserts and I love making them I said sure!

I got the idea for the Coconut-Key Lime cupcakes from nestie Marafaye.

Coconut Cupcakes

by Ina Garten; The Barefoot Contessa
Makes 18-20 cupcakes

Ingredients:
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Directions:

Preheat the oven to 325 degrees F.

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. 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.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 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 liner 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.

Key Lime Buttercream Frosting:(Southern Living)

1/2 cup butter, softened
1 1/2 teaspoons of Key Lime zest
1 teaspoon vanilla
3 Tbsp lime juice
1 (16-oz) box powdered sugar
1-2 tablespoon milk

Directions:

In a large bowl (or in a mixer), combine butter, vanilla, and lime zest. Beat with an electric mixer until light and fluffy.

Add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.