Coconut Cupcakes With Pomegranate Frosting

• 1 box (18.25 Oz. Box) Pillsbury Classic White Cake Mix
• 13 ounces, fluid Coconut Milk
• 1/3 cups Vegetable Oil
• 3 whole Eggs
• 1 teaspoon Vanilla
• 2 cups Flaked Coconut
• 1-1/2 cup Pomegranate Juice
• 5 Tablespoons Butter, Softened
• 4 Tablespoons Cream Cheese, Softened
• 1/8 cups Milk
• 1 pound Powdered Sugar

1. Stir together cake mix, coconut milk, oil, eggs and vanilla until combined. Fold in coconut. Line a cupcake pan with cupcake liners. Divide batter evenly among them.
2. Bake at 350 degrees for 18-22 minutes or until the tops spring back when lightly touched. Remove from the pan and cool on wire racks.
3. To make the frosting, in a saucepan, bring pomegranate juice to a low boil. Reduce heat slightly and allow juice to boil down until reduced to half its volume. Allow to cool.
4. Blend together butter and cream cheese. Add pomegranate reduction. Gradually add the powdered sugar, using milk to maintain the frosting consistency, as necessary.

mix, fluid coconut milk, vegetable oil, eggs, vanilla, coconut, pomegranate juice, butter, cream cheese, milk, sugar

Taken from tastykitchen.com/recipes/desserts/coconut-cupcakes-with-pomegranate-frosting-2/ (may not work)