If you love coconut, then you will love these cupcakes. They are easy to bake and smell unbelievably good. A family favorite! The buttermilk makes the cupcakes really moist. The coconut on top of the cupcakes makes frosting the cupcakes very forgivable and so pretty!
1 stick of butter, softened
3 Large Eggs
Preheat oven to 350 degrees F. Line 2, 12-cup muffin tins with paper liners. Set aside.
Add cake mix, butter and buttermilk in a mixing bowl. Beat until well blended. Add eggs 1 at a time until blended. Using an ice cream scoop fill cupcake liners 2/3 full with batter.
Bake for 15 to 18 minutes or until golden brown.
2 (8-ounce) packages cream cheese, softened
1 stick unsalted butter, softened
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
2 cups sweetened coconut flakes, for garnish
Using a hand-held mixer beat cream cheese and butter together until light and smooth. Add coconut, then vanilla extract and slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
Frost the cupcakes and sprinkle with coconut.