Coconut cupcakes with vanilla cream

Ingredients:

• 400 g of coarse sweet coconut flakes
• 340 g of butter at room temperature
• 2 tbsp. sugar
• 5 eggs, category CB, at room temperature
• 1.5 tsp vanilla extract
• 1.5 tsp almond extract
• 3 cups premium flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp fine salt
• 1 cup buttermilk

For the cream:

• 450 g of Philadelphia cream cheese at room temperature
• 340 g of butter at room temperature
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 680 g sifted powdered sugar

Preparation:

1. In the bowl of an electric mixer fitted with the pastry attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes.
   
   Reduce mixer speed to low and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and beat well.
2. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients and buttermilk to the batter in three additions, alternating between the dry ingredients and the buttermilk, beginning and ending with the dry mixture. Mix thoroughly. Add 200 g of coconut.
3. Preheat oven to 350°F (160°C). Line a muffin tin with paper liners. Fill each with batter to the brim. Bake for 25-35 minutes, until the tops are golden brown and a toothpick comes out clean. Let cool in the tin for 15 minutes. Remove. cupcakes and place on a wire rack to cool completely.
4. While the cupcakes are baking, prepare the frosting. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, butter, vanilla extract, and almond extract on low speed. Add the powdered sugar and beat until smooth.
   
   Frost the cupcakes and sprinkle with the remaining coconut.