Preheat your oven to 350°F (175°C) so it’s nice and ready when your batter is done.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. This gives the cupcakes their soft, fluffy texture.

Beat softened butter and sugar in a large bowl until smooth and airy, about 3–5 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla and coconut extracts to blend it all together.

Gently incorporate the dry ingredients into the wet mixture, mixing on low speed only until everything comes together. 

Add the buttermilk and keep blending, starting at a low speed and ramping up to medium for about 2 minutes until the mixture is smooth.

Line your cupcake tin with paper liners and fill each one about ¾ full.

Bake for around 14 minutes or until a toothpick comes out clean. Let them cool completely before moving on.

Beat the butter, once softened, until it becomes smooth and fluffy for the frosting.

Add in powdered sugar and vanilla, then slowly mix in the milk until it’s smooth and easy to spread.

Add a splash of blue food coloring to give it that breezy, seaside vibe.

Crush the Nilla Wafers into crumbs. Frost each cupcake, then sprinkle crumbs on one side for a “sandy beach” effect.

Pop in a mini umbrella and you’re ready to serve some sunshine!