Coconut Cupcakes

15 minutes / 20 minutes

Preheat oven to 325 degrees. Line two 12-cup cupcake pans with liners. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to combine and set aside. Cream butter and sugar together for 5 minutes. Add the eggs, one at a time, beating between each addition just until you can no longer see the yolk. Add the flour mixture and buttermilk, alternating between the  two, beginning and ending with the flour. Mix just until combined. Add the extracts and mix just until combined. Carefully fill the cupcake pan and liners 2/3 full and bake for 20 minutes or until toothpick comes out clean. Remove from the oven and allow the cupcakes to cool slightly in the pans before transferring them to a wire rack to cool completely.

Combine the cream cheese, butter and extracts in a bowl. Beat on medium speed until well combined, creamy and smooth. Gradually add the sugar and mix on low until well blended and smooth. Top cupcakes with frosting and then sprinkle with shredded coconut.