Coconut Cupcakes with Coconut Frosting

Serves: Makes Eighteen | Prep: 20 min | Cook: 20 min

Ingredients:

Coconut Cupcakes:
2 cups all-purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup butter, room temperature
2 eggs
2 tsp vanilla extract
1 cup coconut milk
1/2 cup shredded coconut

Coconut Frosting:
1/2 cup butter, room temperature
1/2 cup cream cheese, room temperature
1/4 cup coconut milk
1 tsp vanilla extract
4 cups powdered/icing sugar

Garnish:
Toasted coconut

Directions:
Preheat oven 350F/180C. Line or grease 2 muffin trays.

In a mixer fitted with a paddle attachment, cream together butter and sugar, 3-4 minutes. Add eggs and vanilla, mix to combine, srapping down the bowl as needed.

In a bowl mix flour, baking powder and salt together.

To the mixer add the dry ingredients, alternating with the coconut milk.  Beginning and ending with the dry ingredients. Mix just until combined. Fold in shredded coconut. With an ice cream scoop, scoop batter into the prepared muffin cases. Bake, 20-25 minutes, until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool.

Make the frosting by adding cream cheese, butte,r and vanilla extract to a mixing bowl fitted with a paddle attachment. Blend, medium high speed, 5-7 minutes, until smooth. Lower the speed and slowly add in the powdered/icing sugar. Gradually increase the speed and mix, 10-15 minutes, until light and creamy. Add frosting to a piping bag with a rounded tip, pipe onto the muffins and garnish with toasted coconut.

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White Chocolate Coconut Truffles