Vanilla- Coconut- Caramel Cupcakes

INGREDIENTS

13- to 14-ounce cans un-sweetened coconut milk (preferably organic)

2 cups

all purpose flour

2 1/4 tsp

baking powder

1/2 tsp

salt

3/4 cup

unsalted butter, room temperature

1 1/3 cups

sugar

large eggs

Seeds scraped from 1 split vanilla bean or 1½ teaspoons vanilla extract

1 cup

reduced coconut milk (see below), room temperature

Frosting:

1 1/2 cups

sugar

3/4 cup

water

vanilla bean, split and seeds scraped

and ¼ sticks butter (9 oz) - softened

3 tbsp

heavy cream

1 tsp

sea salt

1 1/2

lbs cream cheese, cut into 2-inch cubes