Big Kahuna Cupcakes


3 sticks unsalted butter, room temperature

2 cups sugar

5 extra-large eggs

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk

1 cup crushed pineapple, well drained

1 cup shredded coconut


Preheat oven to 350 degrees. Using an electric mixer, cream together the butter and sugar till creamy. Add in the eggs one at a time mixing well. In a medium bowl combine the flour, baking powder, baking soda and kosher salt. In a liquid measuring cup pour in buttermilk and add in the almond and vanilla paste. Stir to combine. Turn on mixer and alternate between adding dry ingredients with the wet milk mixture. Continue till both flour and wet mixture are thoroughly combined. Now add in the coconut and crushed pineapple. Stir to mix in. Using a large cookie scoop, fill cupcake liners 3/4 of the way full. Place in the oven and bake for 25 minutes or until toothpick comes out clean. Cool and then frost with cream cheese frosting.

Cream Cheese Frosting


1 cup chopped pecans

1 (8 ounce) Philadelphia cream cheese, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla paste

3-4 cups powdered sugar


To make frosting: With a hand mixer or a food processor, mix together the cream cheese and butter till smooth. Add in vanilla paste. Slowly add in powdered sugar and blend till smooth. Add more powdered sugar if necessary to reach desired thickness. Frost cupcakes and enjoy!