For the Pina Colada Cupcakes
Bake the cupcakes as directed and allow to cool completely.

Make frosting/filling while cupcakes are cooling.

Make any optional garnishes while cupcakes are cooling:
Toast coconut in an oven at 350 for a few minutes until they were emitting a nutty aroma.

Let pineapple chunks and cherries sit on a paper towel to release their juice. Stack on a toothpick to use as a garnish.

Use the cone method to remove a portion of the cupcake. Eat those cones as a snack. Or discard them. Fill the hole with the pineapple/coconut filling.

Pipe frosting on top of the cupcake and add a rim of toasted coconut (or sprinkle coconut over all of the frosting). Add garnishes. Colorful drink umbrellas would be great here too.

For the Coconut Cupcakes
Preheat oven to 325° and prepare two muffin pans with cupcake liners.

Whisk together flour, baking powder, and salt in a medium bowl.

Whisk together cream of coconut, milk, and extracts in a bowl or measuring cup.

Beat together butter and granulated sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.

Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.

On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).

Pour batter evenly into the prepared muffin pans.

Bake cupcakes until golden and a toothpick comes out clean, 20-25 minutes.

Transfer pans to racks and let cool for 5 minutes. Remove cupcakes from pan and allow to cool completely.

For the Coconut Frosting and Filling
Beat cream cheese in a large bowl with an electric mixer until fluffy.

Beat in butter until smooth.

Slowly beat in confectioners' sugar on low speed until smooth for frosting.

Transfer 2/3 cup of frosting to a bowl and fold in pineapple and coconut for filling.