Coconut Cupcakes

• 1 (18.25-oz.) package white cake mix with pudding
• 1 1/4 cups buttermilk
• 1/4 cup butter, melted
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Vegetable cooking spray
• Sweetened flaked coconut

1. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
2. Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.
4. Spread cupcakes evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.
5. Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.

white cake, buttermilk, butter, eggs, vanilla, almond, vegetable cooking spray, coconut

Taken from www.myrecipes.com/recipe/coconut-cupcakes-0 (may not work)