Coconut cupcakes

These cupcakes are amazing!I got the recipe from barefoot contessa cookbook.


Ingredients
3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra large eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces (1 bag)sweetened coconut


                                                                                                        Preheat the oven to 325 degrees
Cream butter and sugar in the mixer until soft add the eggs 1 at a time with the mixer on slow. Scrape the sides of the mixer after each addition. Add vanilla extract.

In a different bowl sift together flour, baking power, baking soda, and salt.in 3 parts alternately add the dry ingredients and the buttermilk, starting and ending with the dry ingredients. Fold in 7 ounces of coconut. Line a muffin pan with paper liners and fill TO THE TOP with batter. Bake for about 20 minutes or until tops are golden brown. Ice with butter cream frosting and sprinkle with remaining coconut.