Foryoueats: Honey's Coconut Cupcakes

Ingredients

• For the Cupcakes:
• 1 cup canned unsweetened coconut milk
• 2 tablespoons lemon juice, from 1 lemon
• 2½ cups all-purpose flour, spooned into measuring cup and leveled-off
• ¼ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 1 cup sweetened shredded coconut
• For the Frosting:
• ½ cup (1 stick) unsalted butter, at room temperature
• 6 oz cream cheese, at room temperature
• 4 cups confectioners’ sugar
• ½ tsp vanilla extract
• ¼ cup canned unsweetened coconut milk
• Pinch of salt
• 1½ cups sweetened shredded coconut, for topping