Preheat your oven to 180°C (350°F). Line your muffin tin with cupcake liners. This ensures easy removal and keeps the cupcakes neat and uniform.

In a medium bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening evenly, ensuring a consistent rise.

In a large mixing bowl, beat the eggs and sugar together until the mixture becomes pale and slightly fluffy. This step is important because it introduces air into the batter, helping create that soft, airy texture.

Add the vegetable oil, coconut milk, and pandan extract to the egg mixture. Mix until smooth and well combined. The batter will take on a beautiful light green color.

Gradually add the dry ingredients into the wet mixture. Fold gently using a spatula. Be careful not to overmix—stop as soon as everything is combined.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 15–18 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and allow them to cool completely on a rack. This step is essential before frosting.

In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add coconut milk and pandan extract, beating until light and fluffy.

Pipe or spread the frosting onto the cooled cupcakes. You can keep it simple or create decorative swirls.