Step 1

Preheat the oven to 350°F. Line a muffin tin with 15 cupcake liners.

Step 2

In a mixing bowl, beat butter, extracts, and sugar on high until light and fluffy (about 2-3 minutes).

Step 3

Add the egg whites, yogurt, and coconut milk. Mix until just combined.

Step 4

Add the dry ingredients and mix until just incorporated—do not overmix.

Step 5

Divide the batter evenly among the cupcake liners, filling each about ¾ full.

Step 6

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 7

Let the cupcakes cool completely on a wire rack before frosting.

Step 8

In a bowl, beat butter and cream cheese until smooth and fluffy.

Step 9

Add powdered sugar, 1 cup at a time, mixing well after each addition.

Step 10

Mix in coconut extract, vanilla extract, and milk. Beat until smooth and creamy.

Step 11

Pipe or spread onto cooled cupcakes.

Step 12

Garnish with toasted coconut flakes.

Step 13

Enjoy!