Step 1

Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix.

Step 2

Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.

Step 3

In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract. Add the 1/2 of the egg-milk mixture and beat the batter is light and fluffy. Add remaining egg-milk mixture and mix just until combined. Take a spatula and scrape the sides of the bowl.

Step 4

Fill cupcake or muffin pan with cupcake liners. Lightly spray cooking spray, if desired. Spoon cake batter into each cupcake liner, filling about 3/4 full.

Step 5

Bake for about 14-17 minutes. Check for doneness by placing a cake tester or toothpick in the center of the cake. Let cool.

Step 6

In a mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Stir in powdered sugar and heavy cream, milk, coconut creamer, or cream of coconut. Add coconut extract.

Step 7

Once the cupcakes have cooled, pipe the frosting on each cupcake. Sprinkle with sweetened flaked coconut.