Preheat oven to 350 degrees F. Line 24 cupcake liners into 2 muffin pans. Set aside.

Cupcakes: Whisk together the flour, baking powder and salt in a medium size bowl; set aside.

In a stand mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add in eggs one at a time, making sure each egg is incorporated before adding the next egg.

Add in the vanilla and almond extracts. Mix together to combine.

With the mixer on slow, add the flour mixture and milk. Starting and ending with the flour.

Pour batter into cupcake liners filing about 3/4 full. I use my 2 tablespoon ice scoop to fill my cupcake liners and they come out perfect every time.

Bake cupcake for 20-25 minutes, or until toothpick inserted comes out clean. Cool completely on a wire rack before frosting.

Buttercream: Add powdered sugar and butter to your stand mixer bowl. Blend together on low speed, until incorporated.

Add in vanilla extract and 1 tablespoon milk/cream.

Gradually beat in just enough remaining milk to make buttercream smooth and creamy.

Place buttercream into a piping bag and pipe cupcakes.

Sprinkle toasted coconut all over tops of cupcake. You'll need to press down lightly to get the coconut to stay. Add as much or as little as you like.