Coconut Cupcakes: Light, Fluffy and Moist Easter Treat

Easter is here and what better way to celebrate the holiday than with delicious coconut cupcakes!

These aren't just any coconut cupcakes. They are the definition of light, fluffy, and moist - the three key components to defining the perfect cupcake.

If you're familiar with Ina Garten's recipes, you know she has the magic touch with baked goods. Her cakes are always baked to perfection. This recipe is no different. It's the best coconut cupcake recipe I've had and has become my Easter staple dessert. A cupcake my friends and family always looks forward to.

So if you're looking for a dessert to bring to your Easter party, give these cupcakes a try. You won't be dissapointed!

After you bake a batch, head over to the Kastner Fire Fund Easter Egg Hunt today from 10 am - 2 pm located at , Burritt Street, Plantsville, CT 06479.

There, your kids can enjoy photos with the Easter Bunny, touch a firetruck, awesome raffles, face painting and pizza slices for sale from the Verona Pizza Fire Truck. All proceeds will be donated to the Kastner family, who recently lost their home to a devastating fire.

Easter egg hunt for ages 5 and under starts at 11 a.m., and ages 6 and up at 11:45 a.m., with a $10 suggested donation per child.

Coconut Cupcakes with Cream Cheese Frosting
Adapted from Ina Garten
Makes: 12 large cupcakes or 18-20 standard sized cupcakes
Prep Time: 30 minutes
Bake Time: 30-35 minutes for large cupcakes or 20-25 minutes for standard sized cupcakes

Ingredients
Cupcakes
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 sticks butter, at room temperature
2 cups sugar
5 eggs, at room temperature
1  1/2 teaspoons vanilla extract
1  1/2 teaspoons almond extract
1 cup buttermilk
14-ounces sweetened, shredded coconut

Cream Cheese Frosting
1 pound cream cheese, at room temperature
3 sticks butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1  1/2 pounds confectioners sugar, sifted

Directions
Sift your flour, baking powder, baking soda, and salt into a large mixing bowl and set aside.

In the bowl of an electric mixer, combine your butter and sugar. Cream your ingredients together on high speed with the paddle attachment until light and fluffy, about 5 minutes. Lower your speed to low and add your eggs one at a time. Scrape the sides and make sure to mix thoroughly after each addition. Then add your vanilla and almond extract and mix on high for 5 seconds to ensure the flavors are blended.

Adjust your speed to low and add your buttermilk and flour mixture in 3 parts. Start with adding 1/3 of your buttermilk and mix until combined. Then add 1/3 of your flour mixture and mix until combined.  Repeat these steps, alternating two more times until the remaining buttermilk and flour have been added. Mix on high for 5 seconds to make sure your ingredients are blended.

Then fold your coconut into the batter. When folding, always remember to gently use circular motions starting with your spatula on the bottom of your bowl, moving up and around. Do not stir - folding ensures the fluffy air-like consistency of the batter remains in tact. Continue until your coconut is equally incorporated into the batter.

Then line a muffin tin with cupcake liners and fill your tins to the top with batter. Bake at 325 degrees for 30-35 minutes if making large cupcakes or 25-30 minutes if making standard sized cupcakes. Remove your cupcakes from the oven and allow to cool in the pans for 10 minutes.  Then transfer to a cooling rack to cool completely.

To prepare your frosting, sift your confectioners sugar and set aside. In the bowl of an electric mixer, combine your butter, cream cheese, vanilla and almond extract. Cream your ingredients on medium speed with a paddle attachment until light and fluffy, about 5 minutes. Cream your ingredients on medium speed with a paddle attachment until light and fluffy, about 5 minutes. Lower your speed to low and gradually add the confectioners sugar. Once mixed, adjust your speed to high and mix for 1 minute until smooth and silky.

Frost your cupcakes and finish with an extra sprinkling of coconut.