I'm a little crazy about CUPCAKES

Ok, I admit it. I tend to be a little OCD about some things.
Just ask my daughters or my very patient husband.
One of those things I'm really into right now and can't resist is anything

Cupcakes.

There are so many cute cupcake fabrics
to make aprons with

Cookbooks

Items of Clothing

and much, much, more,
which I'll share at a later date or this will be way to long.

But most importantly, there are the cupcakes themselves.
There are so many different varieties.
They are just so cute.
And they taste so good (especially the frosting).
They are so fun to make.

my favorite of which is these:

Coconut Cupcakes

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

3/4 cup unsalted butter (1 1/2 sticks)

6 large eggs

1 1/2 teaspoons almond extract

1 1/2 teaspoons vanilla extract

1 cup buttermilk

1 (14-ounce) bag flaked coconut (5 1/3 cups)

2 8-ounce packages cream cheese, softened

3/4 cup unsalted butter (1 1/2 sticks) softened

1 teaspoon vanilla extract

1 1/2 pounds powdered sugar (about 5 2/3 cups), sifted

Preheat oven to 325. Line 24 standard muffin-pan cups with fluted paper liners (I actually get more like 28 to 30 because I don't like them spilling over the top of the muffin tin) In large bowl, with mixer at medium speed, beat sugar and butter 5 minutes or until light and fluffy reduce speed to low. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until blended, scraping bowl frequently with rubber spatula. Stir in half of coconut (2 2/3 cups). Spoon batter by level 1/3 cups into paper liners, filling about 2/3. Bake 25 to 30 minutes or until cupcakes are golden brown and toothpick inserted in centers comes out clean (mini cupcakes fill with small scoop and bake for 13 minutes). Let cupcakes cool in pan 10 minutes. Remove cupcakes from pan and cool completely on wire rack.

When cupcakes are cool, prepare cream cheese icing; In large bowl, with mixer at medium speed, beat cream cheese, butter, and extracts until smooth. Reduce speed to low; add confectioners' sugar and beat until blended. Increase speed to medium-high; beat until icing is smooth and creamy, frequently scraping bowl with rubber spatula. Makes about 5 cups. Frost top of cupcakes with icing. Sprinkle with remaining coconut.