Coconut Cupcakes with Lime Buttercream

Preheat oven to 350°F. Line cupcake pan with paper liners.

In the bowl of a stand mixer, fitted with the paddle attachment, or with the hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup of coconut milk. Beat for about 2 minutes on medium speed until well combined. Fold in the shredded coconut.

Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Bake in preheated oven for 18-22 minutes until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare frosting.

Cream shortening and Butter until fluffy in your mixing bowl with the Whisk attachment. Add confectioner's sugar, 2 cups at a time, and continue creaming until well blended.

Add salt, coconut extract, and whipping cream blend on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy and light. Fold in the lime zest.

Place frosting in piping tube and frost top of cooled cupcakes.