Coconut Cupcakes

By RoketJSquerl

Ingredients

• makes 24 regular
• 2 1/2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1 1/2 sticks unsalted butter, softened (12 tablespoons)
• 1 1/2 cups sugar
• 3 eggs, large
• 2 1/2 teaspoons vanilla extract
• 3/4 cup sour cream (I used low-fat)
• 1 cup lightly packed sweetened flaked coconut (I chopped mine even smaller because the long strings are not appetizing to me)
• Vanilla Buttercream: makes enough to smear like I did. If you want to pipe it, make a double batch.
• 2 sticks (one cup) unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract

Details

Adapted from vanillaextrachel.wordpress.com

Preparation

Step 1

1. Preheat your oven to 350 degrees and line your muffin tin with some cute liners :)

2. In a medium bowl, whisk or sift your flour, cinnamon, salt and baking soda. Set aside.

3. In a large bowl, beat your butter on medium speed with your mixer. Add sugar and cream together.

4. Add eggs one at a time, waiting until each is fully incorporated before adding the next. Add vanilla.

5. Reduce speed to low, and alternately add sour cream and flour mixture until batter is smooth and thick.

6. Add in your chopped coconut.

Bake for 15-18 minutes or until toothpick comes out clean. Cool on wire rack.

1. Beat up butter until fluffy.

2. Slowly add powdered sugar, making sure to stop and scrape the sides.

3. Mix in vanilla.

Decorating:

If you want toast coconut for the top (it really makes a difference) spread out coconut on a baking sheet and place into a 325 degree oven, stirring once or twice until it’s golden brown. You have to keep an eye on it, nobody likes burnt coconut!

You can coat the entire top with coconut or you can place coconut onto a place and roll the sides of the cupcake in it to do what I did. :)