Quick and Easy Coconut Cupcakes

Ingredients

• 1 (18 1/4 ounce) box white cake mix

• 1 1/3 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 2 teaspoons coconut extract
• 1 cup sweetened flaked coconut, finely chopped

• 1 (16 ounce) container cream cheese frosting
• sweetened flaked coconut

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line muffin tin with paper cupcake liners and set aside.

3. 3

   In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.

4. 4

   Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).

5. 5

   Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.

6. 6

   Transfer to a rack to cool.

7. 7

   Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.