Pre-heat oven to 350 degrees and spray cupcake tin with oil.
In a medium bowl, combine flour, baking powder, and salt together.
In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3-5 minutes.
Add eggs in one at a time, mixing well after each addition.
Mix in Toasted Coconut Treatology or coconut extract.
With mixer on low speed, beat dry ingredients into wet ingredients in 3 additions, alternating with the milk. Mix in each addition until just incorporated.
Fill cavities of cupcake tin about ¾ of the way full.
Bake at 350 degrees for 17-20 minutes, until edges are golden and tester comes out clean.
Cool cupcakes in tins for a few minutes before moving to wire racks to cool completely.