Coconut Cupcakes

Ingredients

• 1 (18 ounce) box french vanilla cake mix
• 1 (3.4 ounce) package jell-o coconut cream pudding mix
• 1 cup sour cream
• 3/4 cup vegetable oil
• 4 eggs, lightly beaten
• 1 (13-ounce) can unsweetened coconut milk, divided use
• 2/3 cup sweetened shredded coconut
• remaining 9 ounces of coconut milk
• 2 cups (4 sticks) unsalted butter, room temperature
• zest of 2 medium limes
• 1.5 pounds (about 5 3/4 cups) confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract