Coconut Cupcakes

I am always trying new coconut recipes, I love anything coconut. I just wanted more than the regular coconut cupcake. I looked everywhere for a recipe that was total coconut not just the frosting. Now this is a coconut on coconut cupcake! If you love coconut, I know you'll love these.

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks unsalted butter, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes

Preheat oven to 350 degrees F. 

Line muffin tins with paper liners (I filled 12 of them).

Into a medium bowl whisk together flour, baking powder, baking soda, and salt; set aside.

Using mixer, cream butter and sugar together until light and fluffy, about 4 minutes. Add eggs 1 at a time until just combined. Add vanilla and coconut extract. Add buttermilk and dry ingredients, being careful not to over mix. Mix in the shredded coconut.

Fill cupcake liners 2/3 full with batter. Bake for 15 to 18 minutes or until golden brown and toothpick inserted in the center comes out clean. Remove from oven and let cool on wire racks before frosting.

Coconut Frosting
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, softened
 2 teaspoons coconut extract
6 cups confectioners' sugar
2 cups sweetened coconut flakes

Using a mixer beat cream cheese and butter together until light and smooth. Add coconut extract and slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated. Add coconut and mix until blended. Frost cup cakes and then sprinkle them with more coconut.

Enjoy!