Coconut Milk Cupcakes in 37 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners.
2. Whisk together 1.5 cups (190g) all purpose flour, 0.75 cup (150g) granulated cane sugar, 1 tsp (5g) baking powder, and 0.25 tsp (1.5g) salt in a medium bowl.
3. In a large bowl, beat 2 large eggs, 0.5 cup (120ml) melted coconut oil, and 1 tsp (5ml) vanilla extract. Beat until the mixture looks pale and smooth.
4. Stir in one third of the flour mixture, then stir in half of the 0.75 cup (180ml) full fat coconut milk. Repeat this pattern, ending with the last bit of flour. Note: Stir only until the flour streaks disappear to keep the Coconut Milk Cupcakes fluffy.
5. Fold in 0.5 cup (40g) shredded unsweetened coconut using a spatula. Stop as soon as the coconut is distributed.
6. Fill each liner about 3/4 full.
7. Bake for 20–22 minutes until a toothpick comes out clean with a few moist crumbs.
8. Cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
9. For the frosting, mix 4 oz (115g) softened cream cheese, 2 tbsp (30g) melted coconut oil, 1.5 cups (180g) powdered sugar, 2 tbsp (30ml) thick coconut cream, and 0.5 tsp (2.5g) vanilla extract. Mix until the frosting is smooth and glossy.
10. Frost the cooled cupcakes and top with extra shredded coconut if you like.