Bridal Shower Coconut Cupcakes filled with Lemon and Cream Cheese Frosting

I'm so happy to have made these bridal shower cupcakes for one of my dearest childhood friends. I am so thankful to share this happy time with her. I was fighting a cold and cough, and lost my voice by the end of the night, but I wouldn't miss it for the world! We've grown up together and I am so excited for this new chapter in her life! Congratulations to the girl who's smile is infectious and her hugs heal your heart. Mariam, you brighten any room you enter and every face that you meet. I pray that you are always shining with happiness and all your days are full of love <3

Here is the Pinterest inspiration picture. And here is a video tutorial on how to frost the cupcakes.

I made some significant changes to the recipe which most likely produces vastly different results. But I couldn't find coconut extract, so instead I substituted the water for coconut milk. I also couldn't find cream of coconut so I substituted 1 cup of shredded coconut, processed very fine in the blender. They were still good and overall had a light coconut flavor, but if you can find that extract, that would provide a more intense coconut flavor. That would be great to add to the frosting too.

Coconut Cupcakes filled with Lemon and topped with Cream Cheese Frosting 
Adapted from: Easy Baked
Yield: 22 cupcakes

Cake
2 1/2 cups of cake flour
1 1/4 cups of sugar
4 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter at room temperature
6 egg whites and 1 egg yolk, at room temp
2 teaspoons clear vanilla extract
2 teaspoons coconut extract (if you have it) 
2/3 cup cream of coconut OR 1 cup of shredded coconut, processed in blender
4 teaspoons water OR 1/2 cup of coconut milk (13.5 oz can)
21 oz. can lemon pie filling
22 cupcake liners

Directions
Preheat oven to 350 degrees F.

Add flour, sugar, baking powder and salt to a large mixing bowl and using an electric mixer combine these dry ingredients well. Cut (room temp!) butter into 1 tablespoon sized pieces. Add these pieces one at a time to dry ingredients while blending on low speed. Mix until butter pieces are separated into small bits (no bigger than pea-sized). Add shredded coconut, if using. 

In a smaller bowl, whisk together the rest of ingredients. Slowly add half of liquid mixture to dry, while mixing on medium.  Mix until completely combined. Slowly add the rest of the liquid and mix on high for about a minute until well combined.

Divide batter into cupcake liners in a cupcake tin. Bake for 18-20 minutes until a toothpick inserted into center comes out clean. Allow cupcakes to cool in pan for about 15 minutes before removing to cool completely.

If you aren't adding lemon filling, poke holes into tops of each cupcake and use a pastry brush to brush more coconut cream on top of each cupcake. Allow coconut cream to soak in while you make icing.

If you are adding the lemon pie filling, scoop out a hole in the top of each cupcake. Fill with lemon.

Cream Cheese Frosting
Two 8 ounce packages of cream cheese, at room temperature
2/3 cup unsalted butter, at room temperature
4 cups powdered sugar
1 tsp clear vanilla extract
3 tbsp heavy or whipping cream

Beat the cream cheese and butter together in a medium sized bowl with the mixer on high speed.  Add the sugar and vanilla, beating until smooth.  With the mixer running, gradually add the cream and beat until the frosting looks whipped and creamy. Add a little more cream if necessary until it’s easy to spread. Use a star shaped tip to frost the cupcakes.