Coconut Cupcakes

Oh Goodness! Where has the summer gone!? I had such plans with my kiddos and better start packing it in over the next month!! I am having some friends over Sunday for dinner and am excited for the desserts I am making. Hope they are good enough to post and share with you. Here is a hint....one is chocolate and peanut butter and the other is fruity and light. They should balance each other perfectly! Also this weekend I am making some women's shoes sugar cookies...should be cute. Til then, here is the cupcake recipe to go with the key lime cupcakes I posted last week. The frosting recipe will come tomorrow along with a teaser list of recipes to come.

Coconut Cupcakes
Source: changed slightly from Restless Chipotle

3 sticks butter, room temp.
2 cups sugar
5 large eggs
3 cups flour
1 teaspoon baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 1/4 cup buttermilk
1 tsp. vanilla
1/2 tsp. coconut extract
1 1/2 cup sweetened shredded coconut
I stirred in an additional 3/4 cup sweetened shredded coconut

Preheat the oven to 325 degrees. Line cupcake pans. Cream butter and sugar til light and fluffy. Switch to low speed and add eggs. Separately in a small bowl, mix together dry powder ingredients. Using a blender, blend coconut and 1 1/2 cups sw. shredded coconut. Stir flavorings into buttermilk/coconut mixture. Into your butter/sugar, add 1/3 of the dry ingredients from separate bowl, and 1/2 of the buttermilk. Repeat adding the flour in 3 parts and the buttermilk in 2 parts. This is where I added the additional 3/4 cup coconut. I just wanted mine a little more coconutty. Fill each liner 3/4 full. Bake for 20 minutes.