Coconut Cupcakes (Barefoot Contessa)

Made these for David's birthday, which is actually today, but we celebrated it last Saturday.  I cut the original recipe in half because it was so over the top.  Recipe for the frosting will be posted separately because Tom liked it so much he wants me to use it for his birthday, too.  
---Barbara

Coconut Cupcakes
(adapted from Barefoot Contessa)

Makes 12 cupcakes

12 T. (1.5 sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
3/4 t. vanilla
3/4 t. almond extract
1.5 cups all-purpose flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1/2 cup buttermilk
1 cup sweetened, shredded coconut, halved
Cream Cheese Frosting (recipe follows)

Preheat the oven to 325 degrees.

Using a paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes.  With the mixer running on low, add one egg at a time, scraping down the sides 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 ingredients.  Mix until JUST combined.

Remove the bowl from the mixer, sprinkle 1/2 cup of coconut over the batter, then using a spatula, fold evenly.

Line a muffin pan with paper liners.   Fill each cup to the top with batter.

Bake for 30 minutes, until the tops are brown and a toothpick comes out clean.  If needed, bake a little longer, but do not overbake.

Allow to cool in the pan for 15 minutes, then remove to a baking rack and cool completely.

Frost with cream cheese frosting and sprinkle with remaining 1/2 cup of coconut.