Ingredients
½cupcoconut milk,room temperature
1tbsplemon juice
4tbspunsalted butter,softened to room temperature
⅓cupcanola oil,or vegetable oil
¾cupsugar
2eggs,room temperature
1½tspvanilla extract
¼tspcoconut extract
1½cupsall-purpose flour
1½tspbaking powder
¼tspsalt
1stick butter,softened
3ozcream cheese,softened
2cupspowdered sugar
3tspcoconut milk,or regular milk
½tspvanilla extract
½tspcoconut extract
toasted coconut,for sprinkling on top, optional
Preparation
Preheat oven to 350 degrees F and line a 12-count muffin tin with paper liners.
Combine coconut milk and lemon juice in a large measuring glass and set aside.
In a large bowl using an electric mixer, beat together butter, oil, and sugar until ingredients are well-combined.
Add eggs, one at a time, stirring well after each addition.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
Gradually alternate adding coconut milk/lemon juice mixture and flour mixture until all ingredients are combined.
Evenly divide cupcake batter into prepared muffin tin.
Bake on 350 degrees F for 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow cupcakes to cool completely before covering with frosting.
In a large bowl using an electric mixer, cream together butter and cream cheese until smooth.
Gradually add powdered sugar, until combined.
Add coconut milk until desired consistency is reached (don’t add too much milk or it will be too soft to pipe onto the cupcakes).
Stir in vanilla extract and coconut extract.
Pipe or spread frosting onto completely cooled cupcakes.
Sprinkle with toasted coconut (optional). Enjoy!
