Papaya And Coconut Cupcakes

• 8 tbsp (1 stick) butter, at room temperature
• 3/4 cup granulated sugar
• 1 tsp coconut extract
• 2 None eggs
• 1 1/4 cups self-rising flour, sifted
• 1/2 cup flaked coconut
• 1/3 cup buttermilk
• 1 cup diced papaya
• None None FOR THE COCONUT ICING
• 6 tbsp (3/4 stick) butter, at room temperature
• 1 cup powdered sugar, sifted
• 2 tbsp milk
• 1/4 cup flaked coconut, lightly toasted

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Beat butter, sugar and vanilla extract in a large bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition.
3. Fold in flour, coconut and buttermilk. Lightly mix in papaya. Spoon evenly into prepared pan, filling each cup 2/3 full.
4. Bake for 20-25 mins until a toothpick inserted into center comes out clean. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack.
5. Meanwhile, for the coconut icing, beat butter and powdered sugar in a bowl until creamy. Beat in milk. Spread on cooled cupcakes. Sprinkle with coconut.

butter, sugar, coconut, eggs, flour, flaked coconut, buttermilk, papaya, coconut, butter, powdered sugar, milk, flaked coconut

Taken from recipes-plus.com/api/v2.0/recipes/26057 (may not work)