1/3 cup + 1/2 cup butter, at room temperature
1 (18.25 oz pkg) red velvet cake mix
1/2 cup buttermilk
3 eggs
8 oz reduced-fat cream cheese, room temperature
1 (16 oz pkg) confectioners' sugar
1 tsp imitation coconut extract
2 cups sweetened, flaked coconut

Preheat oven to 350°F.

Line 19 muffin cups with liners. In a microwave-safe bowl, microwave 1/3 cup butter on high for 15 second intervals until melted, cool.

In bowl, with mixer on low speed, beat cake mix, 3/4 cup water, buttermilk, eggs, and melted butter. On medium speed, beat 2 minutes. Divide evenly among liners.

Bake 18 minutes or until toothpick inserted in center of muffins comes out clean. Cool 10 minutes. Transfer to racks. Cool completely.

In bowl, with mixer on medium speed, beat cream cheese and remaining 1/2 cup butter until blended. On low speed, gradually beat in sugar and extract until combined. On medium speed, beat until fluffy. Crumble 1 cupcake to make crumbs. Spread frosting over remaining cup cakes. Sprinkle each cup cake with coconut, then top with a sprinkling of crumbs.

Submitted by: Sherry Monfils