Turn on your oven to preheat it to 350 degrees Fahrenheit.

As I am sharing a recipe for making 12 cupcakes, so place 12 cupcake liners in a standard size muffin pan.

Sift all the powdered ingredients including all-purpose flour, salat, and baking powder in a bowl through a fine sifter.

Take fresh pandan leaves and cut them before blending with water in a blender. Continue blending until you will get a green-colored pandan pulp. If you cannot get fresh pandan leaves, you can use frosted ones also.

Strain pandan pulp to get the fresh juicy extract of pandan leaves. Pour pandan juice over ⅓ cup of coconut milk. You can use whole milk as well. The mixture of milk and pandan pulp should be approximately ½ cup. If it is less than ½ milk, I suggest you add some water to the pulp to extract more juice.

Now take a bowl and add sugar and butter to it. Beat sugar and butter with a beater until it becomes creamy, light, and fluffy.

Also, add a large-sized egg to the mixture. Beat again for some time to make a smooth mixture. Finally, add ⅛ teaspoon of pandan paste.

After beating the mixture thoroughly, add half of the sifted flour mixture. Pour Pandan coconut milk mixture in it before adding the remaining half flour mixture. Continue to beat the mixture until you will get a smooth-textured batter.

Fill the tins of lined muffins by using an ice-cream scoop up to ⅔ of the total size.

Bake these creamy Pandan cupcakes in a preheated oven for 18-20 minutes. Before taking out cupcakes, make sure whether the cake is baked properly or not. If you get any batter mixture on the cake tester, bake it for some more minutes.

Cool the cupcakes in the fridge before icing them.

To make your green-colored cupcake more beautiful, frost it with a mixture of half whipped cream along with vanilla extract pandan paste. Use your own frosting style to decor the green desserts.