Coconut-topped Cupcakes

Here is the recipe for those delicious cupcakes!

Coconut-topped Cupcakes
courtesy of: Martha Stewart Living, June 2007

Makes 12

3/4 cup (1.5 sticks) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
3/4 tsp. pure vanilla extract
1 1/2 cups sifted cake flour (check out conversion charts online to use all-purpose flour)
1/2 tsp. baking powder
1/4 tsp. coarse salt
1/2 cup whole milk
8 oz. cream cheese, room temperature
1 cup confectioners' sugar
2 tsps. coconut extract (optional, or can substitute with vanilla)
2 cups (6 oz) sweetened flaked coconut

1. Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners.  With an electric mixer on medium speed, beat 1 stick butter and the granulated sugar until pale and fluffy.  Beat in eggs, one at a time, and vanilla.  Reduce speed.  Beat in flour, baking powder, and salt (combined in seperate bowl), alternating with the milk, ending with flour mixture.  Spoon into cups. Bake until cake tester comes out clean, 15-16 minutes.  Let cool completely before frosting.
2. Beat cream cheese, remaining 1/2 stick butter, the confectioners' sugar, and extract until fluffy.  Frost cupcakes and sprinkle with coconut.