Dreamy Creamy Coconut Cupcakes

Coconut Cupcakes
2 1/4 cup all purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup coconut cream
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
3/4 cup unsalted butter, softened
1 1/4 cup granulated sugar
3 large eggs, room temperature
1/2 cup shredded coconut

1. Preheat oven to 350 degrees. Grease or line cupcake pans with wrappers.

2. Combine flour, sea salt, baking powder; set aside. In a measuring cup combine coconut cream and extracts; set aside.

3. In the bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

4. Add dry ingredients, alternating with coconut cream mixture. Mix just until blended; do not overbeat. Fold in coconut.

5. Fill each cup 2/3 full and bake 18-22 minutes or until cake tester comes out clean. Cool completely and frost. Makes 20 cupcakes.

Cream Cheese Frosting
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 to 1 cup powdered sugar
1 teaspoon vanilla extract or 1/4 teaspoon coconut extract
1/4 cup shredded coconut

Put butter and cream cheese in a large bowl and beat with an electric mixer until creamy. At low speed add powdered sugar until desired consistency is reached. Add vanilla or coconut extract. Fold in coconut.

Coconut Snowball Cupcakes from The Meringue Shop. Photo used under creative commons from Kristin_a