0.5 cup butter cut into small pieces at room temperature (1 stick)
0.8 cup sugar
1.5 teaspoons vanilla extract
2 large eggs
0.5 cup milk at room temperature
1 cup cream sour
0.7 cup coconut flakes plus more for topping
0.7 cup coconut flakes plus more for topping
2 tablespoons butter softened
0.5 cup cream sour
0.5 teaspoon vanilla
3 cups powdered sugar
Equipment
bowl
frying pan
oven
whisk
wire rack
hand mixer
toothpicks
muffin tray
Directions
Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
Whisk flour, baking powder and salt together in a small bowl; set aside.
In a large bowl with an electric mixer on medium-high speed beat butter until creamy, about 2 minutes. Gradually add sugar, beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time.
Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
Stir in sour cream and coconut.
Fill cupcake wells about 3/4 of the way.
Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
For the frosting beat the butter, sour cream and vanilla together until fluffy.
Add 2 cups Confectioners' and beat on low, continue to add confectioners' a little bit at a time until the frosting sticks to the beater when lifted without dripping off. If it gets too thick add in a little more sour cream. Beat an additional 3-4 minutes on low to get a light and fluffy frosting.
Fill a small, shallow bowl with coconut flakes. Frost cupcakes and stick the tops into the coconut to coat, using your hand to help it stick if needed.
