If you have not taken the butter out of the fridge to soften, do that first. It should be completely softened at room temperature before making the icing.
Preheat the oven to 400 degrees F. Line a muffin tin with liners.
In a bowl, stir together the dry ingredients (all purpose flour, sugar, baking powder, baking soda, and salt). In another large bowl, whisk together the milk, oil, yogurt, vanilla, and eggs. Add the dry ingredients to the bowl with the wet ones, and whisk until combined. Fold in the berries, and stir with a rubber spatula until just incorporated. You don't want to over-mix the berries and smush them. Save some berries for topping the cupcakes.
Pour the batter into the muffin tin (I like to use an ice cream scooper). The batter will fill the liners pretty much all the way to the top.
Bake the muffins for 19 to 21 minutes until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them cool completely before frosting.
To make the coconut buttercream, place the softened butter in a stand mixer with the paddle attachment. If you don't have a stand mixer, use a hand mixer and a mixing bowl. Blend the butter, then gradually add in the confectioner's sugar while you blend on medium-low speed until incorporated. Add the coconut cream and vanilla extract, and blend for 2 to 3 minutes until fluffy and smooth. Taste the frosting and add more coconut cream, vanilla, and/or a tiny pinch of salt if desired.
When the cupcakes have completely cooled, use an icing knife or piping bag to add the frosting. Immediately top each cupcake with a berry or a few blueberries in the center, then add a sprinkle of coconut flakes to stick to the frosting.
Enjoy your cupcakes! Then leave a rating and review on this post.