Coconut Cream Cupcakes - Master recipes

Ingredients

• 1 c. (2 sticks) unsalted butter, softened -
• 1 1/2 c. (300 g.) granulated sugar -
• 3 large eggs -
• 1 tbsp. pure vanilla extract -
• 1/2 tsp. coconut extract (optional) -
• 2 c. (240 g.) all-purpose flour -
• 3 tbsp. cornstarch -
• 1 1/2 tsp. baking powder -
• 1 tsp. kosher salt -
• 3/4 c. (170 ml.) milk -
• 1 (13.5-oz. can) full-fat coconut milk -
• 1 (3.4-oz.) package instant vanilla pudding -
• 6 oz. (170 g.) cream cheese, room temperature -
• 2/3 c. (75 g.) powdered sugar -
• 1 1/2 c. (340 ml.) cold heavy cream -
• Pinch of kosher salt -
• 3/4 c. (40 g.) toasted shredded unsweetened coconut -