Lemon Coconut Cupcakes

Preheat your oven to 350 degrees F.

In a large mixing bowl, combine the butter and sugar until fluffy. Add the eggs, one at a time, making sure to scrape down the sides in between additions. Slowly add the coconut milk and 1 1/2 teaspoon of lemon extract and scrape down the sides once again.

In another bowl, combine the flour, salt and baking powder. In batches, add the dry mixture to the wet mixture until just combined, being careful not to over mix. Add in the coconut and give it one last slow whirl in the mixing bowl so everything is incorporated.

Prepare a cupcake pan with the cupcake liners (recipe makes 18 standard size). Scoop the batter into each cupcake liner until it’s about 2/3 full. Place the cupcake tin into the oven for 20 minutes. Test the cupcakes with a knife to make sure the center is cooked through. Place cupcakes on a cooling rack and let cool completely.

While the cupcakes are cooling, prepare the frosting. In a large mixing bowl, combine the cream cheese, remaining lemon extract and powdered sugar. Whip until fully combined.

Once the cupcakes are fully cooled, frost each one with the cream cheese and lemon infused frosting.