2/3cupcream of coconutmake sure it's cream of coconut, not coconut milk
Frosting
6ouncesPhiladelphia Cream Cheesesoftened
3/4cupbuttersoftened
1tspvanilla
1/4tspsalt
3cupspowdered sugaroptional - you can use 1/2-1 cup more if you want a thicker frosting
1/2cupcream of coconut
1cupsweetened flake coconut
Optional
Extra toasted coconut for garnishing
Instructions
Cupcakes
Preheat oven to 350 degrees F. Prepare a cupcake pan with 24 liners.
In a large bowl, combine flour, salt, baking powder and baking soda.
In a separate bowl using a mixer, beat butter until light and fluffy. Add sugar and vanilla to bowl and beat well to combine. Beat in eggs, one at a time.
Add half the dry ingredients to the butter mixture and mix until combined, then add half the buttermilk, mixing well to combine. Add remaining dry ingredients, mixing well to combine, followed by remaining buttermilk, mixing well to combine. Mix in cream of coconut.
Scoop batter into prepared cupcake pan. Bake for approximately 15-19 minutes or until a toothpick inserted into the center comes out clean and the top of the cupcakes bounce back when lightly pressed. Remove from oven and cool completely prior to frosting.
Frosting
In a large mixing bowl, combine softened butter and cream cheese and mix well on medium until light and fluffy, approximately 2-3 minutes. Add in vanilla and mix to combine. Add in powdered sugar and salt, stirring well to combine. Once frosting is well mixed, stir in cream of coconut and coconut flakes and stir well to combine. Frost cupcakes and enjoy.
Notes
If you want the coconut flavor without the added texture in the frosting, you can leave out the one cup of sweetened coconut. They will still be great.