Tropical Coconut Cream Cheese Cupcakes (Printer-Friendly Version)

# What You'll Need:

→ Cupcake Batter

01 - 1-3/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon table salt
04 - 3 egg whites from large eggs (or 1/3 cup liquid egg whites), at room temperature
05 - 1/2 cup full-fat unsweetened coconut milk
06 - 1/4 cup coconut rum (like Malibu)
07 - 2 teaspoons coconut extract
08 - 3/4 cup granulated sugar
09 - 1/2 cup unsalted butter, room temperature
10 - 1 cup sweetened, shredded coconut, plus extra for topping

→ Coconut Cream Cheese Frosting

11 - 8 ounces full-fat cream cheese, room temperature
12 - 1/2 cup unsalted butter, room temperature
13 - 1 teaspoon coconut extract
14 - 2 cups confectioners' sugar

# Let's Cook!:

01 - Preheat oven to 350°F and line a regular-sized muffin tin with cupcake papers.
02 - Sift together flour, baking powder, and salt in a small bowl. Set aside.
03 - Mix egg whites, coconut milk, coconut rum, and coconut extract in a measuring cup.
04 - Cream sugar and butter until light and airy (about 4 minutes on medium speed). Gradually add dry and wet ingredients alternately in three additions, starting and ending with dry. Mix in shredded coconut until just combined.
05 - Fill each muffin cup ⅔ full with batter. Bake 20-25 minutes until a toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
06 - Beat cream cheese and butter until smooth (about 4 minutes). Add coconut extract and powdered sugar, beating until well combined.
07 - Once cupcakes are completely cool, top with frosting and sprinkle with shredded coconut.

# Recipe Notes:

01 - Keep cupcakes refrigerated until ready to serve for best results.