Coconut Milk Cupcakes with Coconut Frosting

By cecelia26_

Ingredients

• For the cupcakes:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups sifted cake flour
• 1 1/2 teaspoons baking powder
• Dash of salt
• 1 cup coconut milk
• 1 teaspoon coconut extract
• 1/2 teaspoon pure vanilla extract
• For the frosting:
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon coconut extract
• Shredded, sweetened coconut
• Unsweetened coconut flakes, toasted

Details

Servings 20
Adapted from ww.thekitchn.com

Preparation

Step 1

For the cupcakes, preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, until batter is well combined.

Sift together the already sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.

Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25 - 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.

For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Slather cupcakes with a dallop of frosting and spread evenly. Generously top each frosted cupcake with shredded, sweetened coconut or unsweetened toasted coconut flakes.