Coconut Cupcakes

Ingredients

• For the cupcakes:
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut milk
• For the frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/2 cups confectioners’ sugar
• 3 tablespoons coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup unsweetened shredded coconut, toasted

Directions

1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the coconut milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
5. Make the frosting: Using an electric mixer, beat the butter, sugar, coconut milk, vanilla, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes and sprinkle with the toasted coconut.