Coconut Cupcakes with Coconut Frosting Recipe

Coconut Buttercream Frosting:

1. Combine the butter, powdered sugar, coconut milk, and coconut extract in a large mixing bowl.

2. Using an electric mixer, whip the ingredients together until smooth and fluffy. Set aside.

Coconut Cupcakes:

1. Preheat the oven to 350 degrees F.

2. Pulse the coconut in a food processor until finely ground.

3. In a mixing bowl, whisk together the flour, baking powder, salt, and ground coconut. Set aside.

4. With an electric hand mixer set on medium-high speed, cream together the butter and sugar for about 3 to 4 minutes, until light and fluffy.

5. Add in the whole eggs and egg whites, mixing after each addition. Stir in the vanilla.

6. With the mixer on low speed, add in the flour mixture, alternating with coconut milk in three separate batches, mixing until combined after each addition.

7. Divide the batter evenly among 20 paper-lined muffin cups, filling each cup about ⅔ full.

8. Bake in the oven for 19 to 20 minutes, rotating the muffin tins once halfway through baking until toothpick inserted in center comes out clean.

9. Allow the cupcakes to cool for several minutes, before removing from the tin to cool on a wire rack. Cool completely.

10. Frost with the coconut buttercream frosting, then garnish with additional shredded sweetened coconut/

11. Serve, and enjoy!