Coconut Cupcakes with Coconut Buttercream

If you are

a fan of

coconut...

then you need

to make these

right now.

Coconut Cupcakes with Coconut Buttercream

Adapted from Martha Stewart Cupcakes

1 3/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup packed sweetened shredded coconut

1 1/2 sticks butter, softened

1 1/3 cup sugar

2 lg eggs plus 2 egg whites

3/4 cup unsweetened coconut milk

1 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees. Whisk dry ingredients in a bowl. 

2. In separate bowl, cream butter and sugar together until light and airy.   Add eggs, one at a time, mixing fully before adding another egg. Add remaining ingredients and then the dry ingredients. Mix.

3. Fill muffin liners 2/3 full and bake for 20 minutes. Remove and let cool completely before frosting.

For Coconut Buttercream:

3 cup powder sugar

1 cup butter, softened

1 tsp coconut extract

1 to 2 tbsp whipping cream

1. With a standard mixer, cream together butter and powder sugar. Once light and fluffy, add the extract and whipping cream. Mix for another minute.