Coconut Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, baking powder, and salt.
4. 4
   Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.
5. 5
   With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
6. 6
   Gradually beat in whole eggs, whites, and vanilla, scraping down sides of bowl as needed.
7. 7
   Reduce speed to low.
8. 8
   Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
9. 9
   Divide batter evenly among lined cups, filling each three-quarters full.
10. 10
    Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
11. 11
    Remove from oven; turn out cupcakes onto wire racks and let cool completely.
12. 12
    Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
13. 13
    To finish, use a small offset spatula to spread a generous dome of frosting onto each cupcake, and, if desired, garnish with flaked coconut (press gently to adhere).
14. 14
    Cupcakes are best eaten the day theyre frosted; store at room temperature until ready to serve.