Pina Colada Cupcakes

Cupcakes:
2 c. cake flour, sifted
2 tsp. baking powder
1/4 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 3/4 c. sugar
1/2 c. milk, at room temperature
1/2 tsp. vanilla extract
1/4 tsp. coconut extract
4 egg whites
1/2 to 2/3 c. shredded coconut

Frosting:
2/3 c. fresh pineapple chunks
8 oz. cream cheese, at room temperature
1 1/2 sticks unsalted butter, at room temperature
1 3/4 c. powdered sugar, sifted

Garnish:
Shredded coconut
Pineapple wedges

Preheat oven to 350°F. Line muffin tin with paper liners.

In medium bowl, sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer fitted with flat beater, beat butter on high speed until creamy, about 30 seconds. Gradually add granulated sugar and continue beating, occasionally scraping down sides of bowl, until light and fluffy, 4 to 5 minutes. Reduce speed to low and fold in flour mixture in three additions, alternating with milk and beginning and ending with flour, until just blended. Stir in vanilla and coconut extracts, then shredded coconut. Transfer batter to large mixing bowl and set aside. Wash and thoroughly dry mixer bowl.

In mixer bowl, beat egg whites until stiff peaks form. Using a rubber spatula, fold 1/2 c. egg whites into batter until smooth. Carefully fold in remaining egg whites until smooth and blended. Divide batter among prepared wells.

Bake until cupackes are golden and toothpick inserted in center comes out clean, about 15 minutes. Transfer pan to wire rack and let cool 10 minutes. remove cupcakes from pan and let cool on rack to room temperature.

To make frosting, puree pineapple chunks in food processor or blender until smooth. In the bowl of an electric mixer, beat cream cheese and butter on high speed until light and fluffy, about 4 minutes. Mix in powdered sugar until well-combined. Add pineapple puree to achieve desired pineapple flavor (approx. 1/2 c.). If frosting is too runny, refrigerate for 30 minutes to allow to set a bit. Frost cupcakes with pineapple frosting, sprinkle with shredded coconut, and garnish with fresh pineapple wedges.