Honestly, these are some of the best cupcakes on the planet! The salt in the frosting is genius! The secret to these moist cupcakes? Reduced coconut milk.

Ingredients:

Reduced coconut milk:
(2) 13-14 oz cans unsweetened coconut milk

Cupcakes:
2 cups all purpose flour
2 1/4 t. baking powder
1/2 t. salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1 cup reduced coconut milk, room temperature

Frosting:
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 t. vanilla extract
1/8 t. salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Directions:

For reduced coconut milk:

1. Bring coconut milk to boil in large deep sauce pan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25-30 minutes.

2. Remove from heat; cool completely. Transfer to small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes;

1. Position rack in center of oven; preheat to 350. Line eighteen 1/3 cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth.

2. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg.

3. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended.

4. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

1. Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.

2. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2 inch plain border.) Sprinkle with coconut.

Source: Epicurious