• Preheat oven to 350F (175C) and line a 12-count muffin tin with paper liners. Set aside.
• In a large mixing bowl, use an electric mixer to cream together the sugar, butter, and oil until creamy and well-combined.
  ¾ cup (150 g) granulated sugar, ¼ cup (57 g) unsalted butter, ¼ cup (60 ml) neutral cooking oil
• Add eggs and extracts and stir batter on low-speed until well combined.
  2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
• In a separate, medium-sized bowl, whisk together flour, baking powder and salt.
  1 ½ cups (188 g) all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon table salt
• Alternate adding the flour mixture and the coconut milk to the butter mixture, starting and ending with the flour mixture. Gently stir together with a spatula after each addition until just combined (there may be some small lumps in your batter but all flour should be absorbed – take care to not over-mix).
  ⅔ cup (160 ml) coconut milk
• Evenly divide batter into prepared muffin tin.
• Transfer to center rack of 350F (175C) preheated oven and bake for 17-19 minutes, until a toothpick inserted in the center of the toothpick comes out clean or with a few moist crumbs.
• Allow cupcakes to cool in their tin for 5 minutes before carefully removing to a cooling rack to cool completely before frosting.

Frosting

• Combine cream cheese and butter in a large mixing bowl and use an electric mixer to beat on low-speed until smooth, creamy and lump-free.
  6 oz (170 g) cream cheese, 6 Tablespoons (85 g) salted butter
• Gradually add powdered sugar, about one cup (125g) at a time, mixing well between each addition until sugar is thoroughly combined.
  3 cups (375 g) powdered sugar
• Add coconut and vanilla extract and stir to combine. Spread or pipe frosting over cooled cupcakes
  ½ teaspoon coconut extract, ¼ teaspoon vanilla extract