Coconut Cupcakes

Instructions

1. Prepare oven and pan
   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. Cream butter and sugar
   In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and coconut extract.
4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in 1 cup of shredded coconut.
5. Bake the cupcakes
   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the frosting
   In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until smooth and creamy. Add the vanilla extract and beat until well combined.
7. Frost and garnish
   Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Sprinkle additional shredded coconut on top of each cupcake for garnish.