Coconut Cupcakes with Coconut Cream Cheese Frosting

Ingredients

• 3/4 cup of unsalted butter, room temperature
• 1 1/4 cup of sugar
• 3 eggs, room temperature
• 1 cup of canned coconut milk
• 1 teaspoon of vanilla extract
• 2 1/4 cups of flour
• 1 teaspoon of salt
• 1 teaspoon of baking powder
• 1/2 cup of sweetened desiccated coconut
• 1/2 cup of butter, room temperature
• 8 oz of Philly cream cheese, room temperature
• 1/2-1 cup of powdered sugar, sifted
• 1/4 cup of sweetened desiccated coconut

Directions

1. Start with the cupcakes. Heat the oven to 350 degrees F. Beat the butter until it looks pale and airy, about 3 minutes. Add the sugar and beat until the mixture is fluffy again, another 3 minutes, stopping halfway through to scrape the bowl so everything blends evenly.
2. Add the eggs one at a time, beating for 30 seconds after each addition. Scrape the bowl after every egg so the batter stays smooth and even.
3. In a bowl, whisk the flour, salt, and baking powder together.
4. In another bowl, stir 1 cup of well-shaken canned coconut milk with a teaspoon of vanilla.
5. Add 1/3 of the dry mixture to the butter and sugar mixture and mix it in, then pour in 1/2 of the coconut milk mixture. Keep alternating the dry mixture and the coconut milk mixture, finishing with the dry ingredients. Mix only until the batter comes together, because this is not the moment to get enthusiastic. Fold in the sweetened desiccated coconut.
6. Set cupcake liner papers in muffin tins. Divide the batter among the liners, filling them about one half to three-quarters of the way full.
7. Bake at 350 degrees F for 18-22 minutes, turning the pan after the first 15 minutes so the cupcakes bake evenly. Test them with a toothpick; when it comes out clean, they are done. Leave the cupcakes in the pan for a minute or two, then move them to a wire rack and cool them completely.
8. While the cupcakes cool, make the cream cheese frosting. Beat the cream cheese for a minute, then add the butter and beat for an additional 3 minutes. Scrape the sides and bottom of the bowl.
9. Add the powdered sugar slowly, tasting as you go and adding more until the frosting is as sweet as you want it.
10. Fold in the coconut. Spread the frosting over the cooled cupcakes, then add a little extra shredded coconut on top to serve.