Cloud-Like Coconut Cupcakes: My Secret for a Taste of Paradise

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. 2

   In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
3. 3

   In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light, fluffy, and pale (3-5 minutes).
4. 4

   Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. 5

   On low speed, gradually add one-third of the dry ingredients to the butter mixture, then half of the coconut milk. Repeat with another third of dry ingredients, remaining coconut milk, and final third of dry ingredients, mixing just until combined. Do not overmix.
6. 6

   Gently fold in 1 cup of sweetened shredded coconut using a spatula.
7. 7

   Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
9. 9

   Let cupcakes cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
10. 10

    For the frosting: In a large bowl, beat the softened butter until creamy (2 minutes).
11. 11

    Gradually add the sifted powdered sugar, beating until combined after each addition. Increase speed to medium-high.
12. 12

    Stir in the ¼ cup coconut milk, vanilla extract, and pinch of salt. Beat on medium-high speed for 3-5 minutes until light and fluffy.
13. 13

    Once cupcakes are completely cool, frost generously. Garnish with additional shredded coconut if desired.