Vanilla Coconut Cupcakes

I made these cupcakes on a whim, as I was trying to get rid of some leftover shredded coconut that had been sitting in my cupboard for awhile. I had never had a coconut cupcake before I made these and I must say, they are now one my favorites! The subtle coconut flavor combined with the vanilla is just heavenly!

Vanilla Coconut Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup sweetened shredded coconut
1 cup light coconut milk

Vanilla Coconut Frosting:
1/2 cup (1 stick) butter, softened
1-2 tablespoons light coconut milk
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Vanilla Coconut Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the shredded coconut. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Vanilla Coconut Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in 1 tablespoon of the milk until smooth. If frosting is too thick, add more milk, 1 teaspoon at a time. Frost the cupcakes, then gently press the coconut flakes into the frosting.

Yields 12 cupcakes.