I had a bit of coconut milk leftover from another recipe and even though you don’t actually need coconut milk for these cupcakes, I was inspired to make something coconut-y. I had coconut flakes in the fridge as well so I decided to make coconut cupcakes. I used a cream cheese frosting for these but they would be good with either a traditional butter cream or even whipped cream. Yum!

Coconut Cupcakes:

Cream together:

• 1/4 cup softened butter
• 1 and 1/4 cup sugar

Then add and mix well:

• 1/4 cup canola oil
• 1 tsp vanilla
• 1/2 cup plain unsweetened yogurt equivalent to 2 eggs (or prepared egg replacer equal to 2 eggs)
• 1/2 cup unsweetened coconut

Sift dry ingredients in a separate bowl:

• 2 cup flour
• 2 tsp baking powder
• 1/4 tsp salt

Alternate dry ingredients with the milk, while mixing altogether:

1 cup milk (I used 1/4 cup coconut milk and 3/4 cup regular milk) 

Spoon into paper muffin cups and Bake 350 degrees F  for approx 20-22 minutes. Makes 12-14. Cool and then frost.

Cream Cheese Frosting:

Mix together, adding the icing sugar in last:

• 1/4 cup softened butter
• 1 pkg (250g) softened cream cheese
• 1 tsp vanilla
• pinch salt
• 3 cup icing sugar (or more if needed)

Top with 1 cup toasted coconut.