Similar to how I love a buttermilk based cupcake, I looooove a coconut milk based cupcake too. Using coconut milk makes a seriously moist coconutty cake without even needing to add any coconut extract. Too it off with some coconut cream cheese frosting and you’ve got yourself a really tasty treat 🙂
You will need:
For the cupcakes:
3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened shredded coconut
And for the frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
1/2-1 cup of powdered sugar
1/4 cup of sweetened shredded coconut
Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds each to combine fully.
Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated; do not overbeat!
Fold in the coconut. Scoop into cupcake papers about three-quarters of the way full. Bake for 15-18 minutes, until just starting to brown. Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
While cupcakes are cooling, prepare your frosting. Cream the butter and cream cheese together, about 3 minutes. Slowly add the powdered sugar and allow to combine until smooth. Fold in the coconut. Spread or pipe onto cooled cupcakes, and sprinkle on a bit of extra shredded coconut on top and serve 🙂