Coconut Cupcakes with Coconut Cream Cheese Frosting

Preheat the oven to 350 degrees F (180 degrees C). Add cupcake liners to a muffin pan.

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt.

Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.

Add the oil, coconut milk, vanilla, and coconut flavor paste, and mix until just combined.

In a separate bowl, whip the egg whites to medium peaks. Gently fold them into the batter with a rubber spatula until just combined.

Fill the cupcake liners about ⅔ of the way full.

Bake for 16-18 minutes or until a toothpick inserted comes out clean.

Cool completely before decorating.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cream cheese, and coconut flavor paste on high speed until smooth.

Slowly add the sifted powdered sugar and mix on low speed until fully combined.

Once all of the powdered sugar is added, continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.

Decorate the cupcakes and top each with coconut flakes as desired.