Coconut Cupcakes with Coconut Frosting

Ingredients

• 1/2 cup packed sweetened shredded coconut
• 1 3/4 cup all-purpose flour or cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter, softened, 1 1/2 sticks
• 1 1/3 cups granulated sugar
• 2 large whole eggs, at room temperature
• 2 large egg whites, at room temperature
• 1 1/2 tsp vanilla extract
• 3/4 cup unsweetened coconut milk
• 1 recipe Coconut Buttercream Frosting, recipe follows
• Sweetened shredded coconut, for garnish, optional
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1/4 cup unsweetened coconut milk
• 1/2 – 1 tsp coconut extract or imitation coconut extract

Directions

1. Heat the oven to 350 degrees. Add the coconut to a food processor and pulse until it is finely ground. In a mixing bowl, whisk the flour, baking powder, salt, and ground coconut together, then put the bowl aside.
2. Using an electric hand mixer set to medium high speed, beat the butter and sugar together until the mixture looks pale and fluffy, about 3 – 4 minutes. Mix in the eggs and egg whites, blending after each addition, then stir in the vanilla.
3. Turn the mixer to low. Add the flour mixture in 3 separate batches, alternating with the coconut milk, and mix just until combined after each addition.
4. Portion the batter evenly into 20 muffin cups lined with paper liners, filling each one about 2/3 full. Bake at 350 degrees, turning the muffin tins once midway through, until a toothpick poked into the center comes out clean, about 19 – 20 minutes.
5. Leave the cupcakes in the tin for several minutes, then transfer them to a wire rack to cool. Once they are completely cool, top them with Coconut Buttercream Frosting and, if you like, finish with more sweetened shredded coconut. Store the cupcakes in an airtight container.