Coconut Cupcakes

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter (softened)
• ¼ cup neutral cooking oil (avocado canola, or vegetable)
• 2 large eggs (room temperature preferred)
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon table salt
• ⅔ cup coconut milk
• 6 oz cream cheese (softened )
• 6 Tablespoons salted butter (softened)
• 3 cups powdered sugar
• ½ teaspoon coconut extract
• ¼ teaspoon vanilla extract

Steps

1. 1

   Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.

2. 2

   In a large mixing bowl, use an electric mixer to cream together the sugar, butter, and oil until creamy and well-combined.

3. 3

   Add eggs and extracts and stir batter on low-speed until well combined.

4. 4

   In a separate, medium-sized bowl, whisk together flour, baking powder and salt.

5. 5

   Alternate adding the flour mixture and the coconut milk to the butter mixture, starting and ending with the flour mixture. Gently stir together with a spatula after each addition until just combined (there may be some small lumps in your batter but all flour should be absorbed – take care to not over-mix).

6. 6

   Evenly divide batter into prepared muffin tin.

7. 7

   Transfer to center rack of 350F (175C) preheated oven and bake for 17-19 minutes, until a toothpick inserted in the center of the toothpick comes out clean or with a few moist crumbs.

8. 8

   Allow cupcakes to cool in their tin for 5 minutes before carefully removing to a cooling rack to cool completely before frosting.

9. 9

   Combine cream cheese and butter in a large mixing bowl and use an electric mixer to beat on low-speed until smooth, creamy and lump-free.

10. 10

    Gradually add powdered sugar, about one cup (125g) at a time, mixing well between each addition until sugar is thoroughly combined.

11. 11

    Add coconut and vanilla extract and stir to combine. Spread or pipe frosting over cooled cupcakes