Name: Fluffy Lemon Cupcakes with Whipped Coconut Cream
Total time: 60 min
Yield: 12 to 15 cupcakes
Ingredients: 1 1/2 cups all-purpose flour, (sifted); 1 teaspoon baking powder; 1/4 teaspoon salt; 4 lemons, (zest freshly grated); 1/2 cup unsalted butter, (at room temperature); 1 cup sugar; 1 large egg; 2 large egg whites; 1 teaspoon vanilla extract; 1 teaspoon lemon extract, (if desired, not necessary); 1/2 cup milk; 1/4 cup freshly squeeze lemon juice; 1 can cold full-fat coconut milk, (refrigerated overnight)