
- Preheat oven to 350ºF.
- Line a muffin tin with cupcake papers.
- Sift flour, baking powder, and salt together.
- Combine egg whites, coconut milk, and extracts in a seasoning cup.
- Cream sugar and butter with an electric mixer on medium speed.
- Blend until butter lightens in color and texture, about 4 minutes.
- Alternately add dry and wet ingredients, starting and ending with dry, in three additions.
- Fold in coconut using a rubber spatula.
- Scoop batter into prepared muffin tin, filling about 3/4 full.
- Bake until a toothpick inserted in the center of each cupcake comes out clean (25-30 minutes).
- Cool in the pan for 5 minutes and then remove to cool completely.
- Start preparing the frosting: beat cream cheese and butter with an electric mixer until smooth.
- Add melted white chocolate and lime juice; beat to blend.
- Add powdered sugar and beat until smooth.
- Mix will be gooey. Spread 3 Tbsp. Frosting on each cooled cupcake. Top with shredded coconut.