Coconut Cupcakes

* 3/4 pound (3 sticks) unsalted butter, room temperature
* 2 cups sugar
* 5 extra-large eggs at room temperature
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons pure almond extract
* 3 cups flour
* 1 1/4 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk (or 3/4 cup sour cream + 1/4 cup milk)
* 1 teaspoon lime juice
* 1/2 teaspoon lime zest
* 1 cup fresh shredded coconut (or store bought, unsweetened)

Preheat the oven to 325 degrees F.

Cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In another bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until combined. Fold in 1 cup of fresh coconut.

Line a muffin pan with paper liners filling each to the top with batter. Bake for 25 to 35 minutes, until the tops are golden and a toothpick comes out clean. Allow to cool in the pan for 10 minutes. Remove to a baking rack and finish cooling then frost and top with shredded coconut.