Coconut Cupcakes with Cream Cheese Frosting

My mouth in watering! I haven’t made these yet but they sure sound delicious.
Coconut Cupcakes (yield 24)
3 eggs
1 c. sour cream
1/2 c. water
1 8.5 oz. can cream of coconut
1/2 tsp. vanilla
1 white cake mix
1 small box of instant coconut pudding

Preheat oven to 350 degrees. Place 24 liners in cupcake pans. Beat eggs, sour cream, water, cream of coconut, and vanilla in mixing bowl on low speed until combined. Add cake mix and pudding. Mix until totally combined. Divide batter into prepared liners. Bake for 18 minutes or until tested done with a toothpick. Cool and frost.

Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1 stick butter, softened
Powdered sugar
Evaporated milk
small pkg. coconut
Whip cream cheese and butter together until fluffy. Slowly add in powdered sugar and evaporated milk until desired consistency. Sprinkle cupcakes with coconut.

by Cheryl Pierce, Emporium Kitchen at Thanksgiving Point