Make the Coconut Cupcakes 

1. Preheat the oven to 325ºF.

2. Prepare one 12 -cup muffin tin with muffin liners, or spray the muffin tin with cooking spray.  Set aside. 

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. 

4. In the bowl a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed for 5-8 minutes, until the mixture is light and fluffy.  

5. Reduce the speed to low and add in the vegetable oil, mix for a minute before adding the  egg  one at a time, mixing well after each addition. 

6. Alternate adding ½  flour mixture and  ½  milk, mixing well after each addition.  

7. Add in the vanilla extract and coconut flakes to the batter.  Mix on low speed until combined. Do not overmix.  

8. Fill each muffin well ⅔ full using a large cookie scoop or a measuring cup. 

9. Bake for 20-24  minutes, or until a toothpick comes out clean. 

10. Cool the muffin pan on a wire rack for 10 minutes, then place the cupcakes on a wire rack to cool completely. 

Make the Frosting

1. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1-2 minutes.  Add in the powdered sugar and mix for another minute. 

2. Slowly pour in the coconut milk, followed by the vanilla extract and salt. 

3. Increase the speed to medium and mix for another 4-5 minutes, until smooth. 

Assemble the Cupcakes

1. Spoon the frosting onto each cupcake and swirl the icing until even. 

2. Sprinkle shredded sweetened coconut flakes on top of the buttercream frosting.

Storage: 

Store the coconut cupcakes in an airtight container at room temperature for 2-3 three days.