Coconut Pecan Cupcakes With Cream Cheese Frosting

From Taste of Home's April/May 2007 edition. I had to try these the second I saw the recipe.

Cupcake Ingredients

5 eggs, separated
1/2 cup butter, softened
2 cups sugar
3/4 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans

Cupcake Instructions

In a large bowl, cream together shortening, butter, and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla and almond extract. Combine the flour, cornstarch, baking soda, and salt. Add to creamed mixture alternately with buttermilk. Beat until just combined. Set aside. In a small bowl, beat egg yolks until stiff peaks form. Fold into batter. Stir in coconut and pecans. Pour batter into paper lined cups. Bake at 350 degrees for 20-25 minutes. Allow to cool 10 minutes in pan before removing.

Frosting Ingredients

1 8-ounce package cream cheese, softened
1/4 cup butter, softened
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cups icing sugar
3/4 cup chopped pecans

Frosting Instructions

Beat together cream cheese and butter until fluffy. Add vanilla and almond extract. Add icing sugar until the frosting reached a smooth, spreadable consistency. Stir in chopped pecans, if desired, or frost cupcakes first and top with chopped pecans.