• 1 1/2 cups All-Purpose Flour
• 1 1/2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup (1 stick) Butter, at room temperature, cut into small pieces
• 3/4 cup Sugar
• 1 1/2 teaspoons Vanilla Extract
• 2 larges Eggs
• 1/2 cup Coconut or Regular Milk, at room temperature
• cup Sour Cream
• 2/3 cup Unsweeted Coconut Flakes, plus more for topping
• 2 tablespoons Butter, softened
• 1/2 cup Sour Cream
• 1/2 teaspoon Vanilla
• 3 cups Confectioners's Sugar

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.