Coconut Buttercream Cupcakes

I found this recipe on Real Mom Kitchen. She looks like she has some really good stuff that I can't wait to try. I made these tonight for my daughter's birthday. They were so moist and a little dense and the toasted coconut was delicious . Really perfect. The coconut frosting wasn't too overpowering. I think I might try it with some other flavors like regular yellow cake or chocolate. It's originally a Southern Living recipe.

Note: If you don't like coconut you could easily just make the cupcake recipe and then frost it with another type of frosting.

Basic White Cupcakes

1 18.25 oz package white cake mix with pudding in the mix. (I couldn't find any pudding in the mix ones so I just used a supermoist and it was good)

1 1/4 cups buttermilk

1/4 cup butter, melted

2 large eggs

2 teaspoons vanilla extract

1/2 tsp. almond extract

Vegetable cooking spray

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Place paper baking cups in muffin pan, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Makes 24 cupcakes

Coconut Butter Cream Frosting

1/2 cup butter, softened

1 3 oz. package cream cheese

1 16 oz. package powdered sugar

1/4 cup cream of coconut ( FYI this is found in the beverage isle by the drink mixers)

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add coconut milk adn vanilla, beating until smooth.

Makes 3 cups