Coconut cupcakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup sweetened shredded coconut

For the Coconut Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut, for topping

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Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Gradually add in the dry ingredients, alternating with the coconut milk, until just combined.
7. Fold in the shredded coconut.
8. Fill each paper liner about 2/3 full with the batter.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let cool completely before frosting.

To make the Coconut Buttercream Frosting:

1. In a large bowl, beat the softened butter until light and fluffy.
2. Gradually add in the powdered sugar, alternating with the coconut milk, until smooth and creamy.
3. Stir in the vanilla extract.
4. Frost the cooled cupcakes with the coconut buttercream frosting using a piping bag or offset spatula.
5. Sprinkle shredded coconut on top of each cupcake.

Enjoy your delicious Coconut Cupcakes!