Vanilla Coconut Snowball Cupcakes

Ingredients

• 1.5 cups flour all-purpose
• 1.5 teaspoons double-acting baking powder 
• 0.3 teaspoon salt 
• 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

1. Preheat oven to 350 degrees. Line a 12-cupcake pan with paper liners (or a mini-pan). Grease lightly if not using liners.
2. Whisk flour, baking powder and salt together in a small bowl; set aside.
3. 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.
4. Add the flour mixture in 4 additions, alternating with the milk. Beat briefly after each addition.
5. Stir in sour cream and coconut.
6. Fill cupcake wells about 3/4 of the way.
7. Bake for 18 minutes or until a toothpick comes out clean (about 15 minutes for mini).
8. Cool pan on wire rack for 5 minutes, then turn out and return to wire rack to cool completely.
9. For the frosting beat the butter, sour cream and vanilla together until fluffy.
10. 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.
11. 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.