Name: Vanilla Bean-Coconut Cupcakes with Coconut Frosting
Yield: Makes 18
Ingredients: 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic); 2 cups all purpose flour; 2¼ teaspoons baking powder; ½ teaspoon salt; ¾ cup (1½ sticks) unsalted butter, room temperature; 1⅓ cups sugar; 3 large eggs; Seeds scraped from 1 split vanilla bean or 1½ teaspoons vanilla extract; 1 cup reduced coconut milk (see above), room temperature; 1 cup (2 sticks) unsalted butter, room temperature; 2½ cups powdered sugar; ⅓ cup reduced coconut milk (see above), room temperature; Seeds scraped from 1 split vanilla bean or 1½ teaspoons vanilla extract; ⅛ teaspoon salt; 1½ cups sweetened flaked coconut, lightly toasted (for garnish)

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Photo by Patricia Heal

The secret to these moist cupcakes? Reduced coconut milk.

Recipe notes

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