Coconut Cupcakes
Ingredients
1 box of white cake mix ( I used Betty Crocker Mix)
1 tsp baking powder
1 cup shredded sweetened coconut
3 large egg whites
3/4 cup coconut milk
1/2 cup vegetable oil
1/2 cup sour cream
1 tsp coconut extract
Frosting
4 oz cream cheese
3/4 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp coconut extract
Directions:
Pre-heat to 350° F, and line a cupcake tray with cupcake liners.
In a large mixing bowl, whisk all the wet ingredients until well combined: egg whites, coconut milk, vegetable oil, sour cream, and coconut extract.
Add in the cake mix and baking powder and mix until just combined.
Fold in the shredded coconut.
Using a cookie scoop, scoop the batter into each cupcake liner (about 3/4 full).
Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Cool completely.
To make the frosting: beat the cream cheese on medium-high speed until the cream cheese is smooth and free of lumps.
Add in heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and coconut extract and beat until stiff peaks form. Use immediately or keep refrigerated.