"My cupcakes were an outstanding 5 (moist, fluffy, not too sweet, good flavor), but with adjustments. I cut the cupcake recipe in 1/3 and the frosting recipe in half and it made 10 generously frosted cupcakes. I cut the almond extract in half for the cake and only added a few drops to the frosting. I baked for 20 minutes or until toothpick came clean – browning cuts the moistness. I halved the sugar in the frosting. I browned the coconut to be sprinkled on top in the top rack of the oven at 350, stirring ever 2 minutes. The crunchy coconut really added a great crunch and flavor.