Ingredients
For the Cupcakes:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
- 1 cup unsweetened full fat canned coconut milk
- 3/4 cup sweetened shredded coconut
For the Cream Cheese Frosting:
- 2/3 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 5 cups powdered sugar sifted
- 2 tablespoons unsweetened canned coconut milk
- Extra shredded coconut for garnish, optional
Instructions
- Preheat the oven to 350°F and line muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
- Slowly add the dry ingredients and coconut milk to the butter mixture, starting and ending with dry ingredients. Mix until combined.
- Gently fold in the sweetened shredded coconut until evenly distributed.
- Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Take the cupcakes out of the oven and allow them to cool in the pan for 10 minutes. After that, move them to a wire rack for complete cooling.
- In a bowl fitted with an electric mixer, beat the butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, then the coconut milk. Beat until the frosting is light and fluffy. If preferred, add more powdered sugar or coconut milk to adjust sweetness or consistency.
- Once the cupcakes have completely cooled, use a piping bag or a spatula to spread the frosting on top of each cupcake. Optionally, sprinkle extra shredded coconut over the frosting for garnish.
