Ultimate Coconut Cupcakes

Method

1. Preheat the oven to 350°F and place a rack in the middle. Line two cupcake pans with paper liners. Lightly spray the top of the pans with a nonstick cooking spray that contains flour (such as Baker’s Joy or Pam Baking Spray with Flour) to prevent any sticking; it’s okay if some spray gets into the liners.
2. In a small bowl, whisk together the coconut milk and lemon juice. Set aside.
3. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla, then add the eggs one at a time, scraping down the bowl as needed.
5. Reduce the mixer speed to low. Add one-third of the flour mixture, then half of the coconut milk–lemon juice mixture, and mix. Scrape down the bowl, then add another third of the flour mixture followed by the remaining coconut milk mixture. Add the final third of the flour mixture, scrape the bowl, and mix until just combined. Quickly fold in the shredded coconut without overmixing.
6. Spoon the batter into the prepared pans, filling each cup about three-quarters full. Bake for 20 to 23 minutes, until the cupcakes are set, lightly golden, and a toothpick inserted in the center comes out clean. (Note that one pan may finish before the other.) Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the frosting: In the bowl of an electric mixer with the paddle attachment, beat the butter and cream cheese until creamy and well combined. Gradually beat in the confectioners’ sugar, then add the vanilla, coconut milk, and salt. Beat until smooth.
8. Once the cupcakes are completely cool, use a butter knife or small offset spatula to swirl a generous amount of frosting on top of each. Sprinkle with the shredded coconut, pressing gently so it sticks, and serve.