Coconut Cupcakes!

These are so, so yummy! I prefer to use sour cream in these because it makes them heavier, like a pound cake, but if you like your cupcakes light and airy use buttermilk instead. The coconut flavoring is found in the baking aisle by the vanilla extract. I always just throw my frosting together without measuring so the measurements for the frosting are approximate, you may have to add more milk or powdered sugar to reach the right consistency. These turn out beautiful!

Coconut Cupcakes

1 1/2 c. butter, room temp
2 c. sugar
5 extra large eggs at room temp (or 7 regular sized eggs)
1 1/2 tsp vanilla extract
2 tsp coconut extract/flavoring
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 c. buttermilk or 1 heaping cup of sour cream
1 c. sweetened and shredded coconut

Frosting:

1 8oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 tsp vanilla
1/3 c. milk
6-7 cups powdered sugar

Cream together butter and sugar on medium speed for about 2-3 minutes. Add eggs one at a time. Add vanilla and coconut extracts.
In a separate bowl combine flour, baking powder, baking soda, and salt. Add half of dry mix to batter and mix until incorporated, mix in sour cream or buttermilk until incorporated, add remaining dry mix. Gently stir in coconut.
Fill 24 muffin cups almost to the brim with the batter. Bake at 325 for approximately 20-25 minutes. Use a toothpick to determine if they are done. Let cool.

For frosting cream together butter and cream cheese, add vanilla and milk. Gradually add powdered sugar until you reach the right consistency.
Generously frost cupcakes and immediately sprinkle coconut over top. (I did about four a time)