Coconut Cream Cupcakes!

OH-MY-GOSH. These were (were because...they're gone) Delicious! And easy.


*Preheat oven to 350.
1 White cake mix
1/4 c. Vegetable oil
3 Eggs
8oz. Sour cream
8oz. Cream of Coconut

Mix these ingredients on low speed until combined. Then on high-speed for 1 minute.

Fill 24 cupcake liners 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the centers comes out clean. Immediately remove the cupcakes from the pans to cool.


For the frosting:
8oz. Cream cheese (Room Temperature)
6 T. Butter (Room Temperature)
1 t. Vanilla
3-4 c. Confectioner's sugar

Cream the butter,vanilla and cream cheese together. Then gradually add the sugar. Mix well!

**I garnished the tops of each cake with toasted coconut. To toast, sprinkle a thin layer of shredded coconut on a cookie sheet, place in a 350 oven for 6-8 minutes. Turn the coconut several times, and remove from the oven when it is golden.**