Quick And Easy Coconut Cupcakes

• 1 (18 1/4 ounce) box white cake mix
• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 teaspoons coconut extract
• 1 cup sweetened flaked coconut, finely chopped
• 1 (16 ounce) container cream cheese frosting
• sweetened flaked coconut

1. Preheat the oven to 350 degrees.
2. Line muffin tin with paper cupcake liners and set aside.
3. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.
4. Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
5. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
6. Transfer to a rack to cool.
7. Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.

white cake, water, vegetable oil, eggs, coconut, coconut, cream cheese, coconut

Taken from www.food.com/recipe/quick-and-easy-coconut-cupcakes-371483 (may not work)