Preheat the oven to 350 degrees F. Line a muffin tin with giant, paper baking cups. Place the flour, baking powder and salt in a bowl and whisk to combine. Beat together the butter and sugar for the cupcakes in another bowl until well combined. Beat in the eggs one at a time. Mix in the vanilla. Gradually mix in the dry ingredients alternately with the 3/4 cup of milk until just combined. Spoon the batter into the baking cups, filling them right to the top. Bake for 22 to 25 minutes. Cool to room temperature and then remove cupcakes from the muffin tin. Place the ingredients for the icing in a bowl and beat until well combined and lightened. Pipe or spread the icing on top of the cupcakes. Decorate with citrus zest and/or coconut flakes. Chill until ready to serve.
Recipe Options: Instead of citrus zest and/or coconut, try topping these cupcakes with sliced fresh strawberries, blueberries, blackberries and/or raspberries right after you've iced them, You could also replace the icing with with lightly sweetened whipped cream.