Instructions
Make the cupcakes:
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. In a bowl, whisk flour, sugar, baking soda, and salt. Stir in vegetable oil, coconut extract, and buttermilk until combined. Stir in shredded coconut.
3. Spoon batter into the prepared muffin pan. Bake for 20-22 minutes. Let cupcakes rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the frosting:
1. In a mixer, cream together butter, 1 cup powdered sugar, and 1 tsp milk. Start on low, then turn to high for 30 seconds.
2. Add ½ cup powdered sugar and 2 tsp milk. Start on low, then turn to high for 30 seconds. Repeat with the final ½ cup powdered sugar and 2 tsp milk.
3. Mix in ube extract. Adjust consistency with milk or powdered sugar as needed.
4. Decorate cooled cupcakes with frosting and sprinkle with shredded coconut.
Notes
– Don’t overmix the batter to avoid dense cupcakes.
