Coconut Dream Cupcakes

• 6 ounces cream cheese, softened
• 1-1/3 cups sugar, divided
• 1/4 teaspoon coconut extract
• 6 tablespoons butter, softened
• 2 large eggs
• 1 teaspoon clear vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup 2% milk
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 tablespoon water
• 2 teaspoons clear vanilla extract
• 1-1/2 cups confectioners' sugar
• 1 cup sweetened shredded coconut

1. Preheat oven to 350u0b0. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth.
2. In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Spoon 1 rounded tablespoon batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each.
4. Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
5. For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

cream cheese, sugar, coconut, butter, eggs, clear vanilla, flour, baking powder, baking soda, salt, milk, cream cheese, butter, water, clear vanilla, sugar, coconut

Taken from www.tasteofhome.com/recipes/coconut-dream-cupcakes/ (may not work)