Ingredients
6 ounces cream cheese, softened1-1/3 cups sugar, divided1/4 teaspoon coconut extract6 tablespoons butter, softened2 large eggs, room temperature1 teaspoon clear vanilla extract2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon baking soda1/8 teaspoon salt1 cup 2% milkFROSTING:12 ounces cream cheese, softened6 tablespoons butter, softened1 tablespoon water2 teaspoons clear vanilla extract1-1/2 cups confectioners’ sugar1 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth.
In a large bowl, cream butter and remaining 1 cup sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each.
Bake until a toothpick inserted in the cake portion comes out clean, 16-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.
