FOR THE CUPCAKES Flour | Baking Soda | Baking Powder Salt | Sugar | Unsalted Butter | Eggs Vanilla Extract | Whole Milk | Lime COCONUT FILLING Cream Of Coconut | Salt | Vanilla Powdered Sugar | Shredded Coconut COCONUT FROSTING Butter | Cream Cheese | Confectioner's Sugar Coconut Extract | Coconut Milk
Combine dry ingredients. Beat the butter and sugar together until creamy. Add the eggs and vanilla extract and beat until combined. Mix in the dry ingredients just until incorporated. Slowly mix in the milk until just combined. Add lime. Fill cupcake liners 2/3 full and bake at 350°F for 17-19 minutes.
Mix the filling. It will be smooth, luxurious and loaded with shredded coconut. Cut a circle shaped hole into the center of the cooled cupcakes to create a little hole about 1 inch deep. Spoon or pipe filling inside each cupcake. Place the top of the cupcake piece removed back onto the cupcake.
Beat the cream cheese and confectioner's sugar together according to directions. Beat in the coconut extract, coconut milk and salt. The coconut extract gives a wonderful smooth, refreshing coconut flavoring.