Coconut Cupcakes with Coconut Buttercream Frosting

My favorite coconut cupcakes ever! They're soft and fluffy, perfectly moist and they're brimming with sweet coconut flavor. The perfect treat for any occasion!

Coconut Cupcakes with Coconut Buttercream Frosting

Ingredients
  1. 1 1/2 cups (198g) cake flour*
  2. 1 1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 1/2 cup (113g) unsalted butter, at room temperature
  5. 3/4 cups (160g) granulated sugar
  6. 1 large egg, at room temperature
  7. 2 large egg whites, at room temperature
  8. 1 tsp coconut extract
  9. 1/2 tsp vanilla extract
  10. 2/3 cup (155ml) canned coconut milk, at room temperature
  11. 1 1/3 cups (115g) shredded unsweetened coconut

Coconut Buttercream Frosting
  1. 14 Tbsp (198g) butter, at room temperature (preferably 8 Tbsp unsalted 6 Tbsp salted)
  2. 3 cups (380g) powdered sugar
  3. 1/2 - 1 tsp coconut extract, to taste
  4. 2 - 3 Tbsp (45ml) canned coconut milk
Instructions
For the cupcakes: 
  • Preheat oven to 350 degrees. Line a muffin pan with 12 paper cupcake liners, set aside. 
  • Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds to evenly distribute.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy. Mix in egg then mix in egg whites one at a time. Blend in coconut extract and vanilla extract.