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Ingredients
- 1.75 cup(s) all-purpose flour
- 2.00 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) (packed) sweetened shredded coconut
- 6.00 ounce(s) (1 1/2 sticks) unsalted butter, softened
- 1.3333 cup(s) sugar
- 2.00 large eggs
- 2 large egg whites
- 3/4 cup(s) unsweetened coconut milk
- 1.50 teaspoon(s) pure vanilla extract
- Seven -Minute Frosting
- 1.3333 cup(s) large-flake unsweetened coconut
Preparation
Step 1
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients, including the sweetened coconut, in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Reduce speed to low. Mix coconut milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with coconut-milk mixture and ending with dry ingredients. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
Once cupcakes are cool, mound Seven-Minute Frosting on tops. Sprinkle with unsweetened coconut. Serve immediately.