Coconut Cupcakes

Once upon a time around 2014, I stumbled on this coconut cupcake recipe. I'm still trying to scour my brain for the origin of it. If you know, please tell me! It is SO GOOD. So dense, yet cakey... addictive.

Coconut Cupcakes

3/4 c. butter, room temperature
1 1/4 c. sugar
3 eggs
1 c. canned coconut milk
1 t. coconut flavoring
1 1/2 c. flour
1/2 t. salt
less than 1 t. baking powder
1/2 c. shredded coconut

Optional: pinch sea salt

Oven 350. Mix butter and sugar very well. Mix all other ingredients very well. Save some coconut milk for frosting. Fill liners 3/4 full or a little more. Bake 14 min and check. 

These do not have to be smooth when filling cups. They look funky but bake smooth.

Middle should "pop" up, but do NOT overbake. They will cool flattened.

To make a cake, just pour into 9x13 or round cake pan and adjust time, no problem.

Frosting

1 stick butter
8 oz. cream cheese
2 t. coconut flavoring
2 T. coconut milk
3-4 c. powdered sugar
1/2 c. shredded coconut 

Had to get the Little Miss Lydia in the background eating her yogurt with Cheerios breakfast!

They can look funky before they go in the oven. They will cool off flattened.

Completely cooled off above.

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