Easy Coconut Cupcakes

Ingredients

• 10 tablespoons unsalted butter, very soft
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup plus 2 tablespoons coconut milk, divided
• 1 teaspoon vanilla extract
• 1 cup shredded, sweetened, coconut, divided
• 1 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/4 cups confectioners' sugar

Directions

1. Set a rack in the center of the oven and heat it to 350 degrees F. Tuck cupcake liners into a 12-cup muffin pan. In a large bowl, whisk the butter, sugar, and salt until the mixture looks pale and creamy. Add the eggs, 1 at a time, whisking until each one is worked in. Whisk in 2/3 cup coconut milk, the vanilla, and 1/2 cup coconut.
2. Add the flour and baking powder to the same bowl, then whisk only until the batter comes together. Divide the batter among the cups and bake until the cupcakes are just set, 18 to 20 minutes. Leave them in the pan for 5 minutes, then move them to a wire rack and let them cool all the way before icing.
3. In a bowl, stir the confectioners' sugar with the remaining 2 tablespoons coconut milk until smooth. Use a little more sugar or milk as needed to make a thick glaze. Stir in a drop of vanilla or coconut flavoring, if you like.
4. Spoon the glaze onto the cupcakes, then finish them with coconut.