Coconut Cupcakes With Yuzu Buttercream

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2 cups (10 oz) all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup (8 oz) unsalted butter, room temperature

1 1/2 cups (10 1/2 oz) sugar

3 large eggs, room temperature

1 cup coconut milk, room temperature

1 cup (7 oz) sugar

4 large egg whites

1 1/2 cups (12 oz) unsalted butter, room temperature, cut into 1-in pieces

2 1/2 fl oz yuzu juice

1 teaspoon lemon juice

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