Lemon Coconut Cupcakes

My sister brought home a lemon coconut flavored Sprinkles cupcake so I tried to compose a recipe imitating theirs. These turned out pretty close! Honestly some of the softest cupcakes I've made.

• Recipe:

• 3/4 cup butter, softened

• 1 cup sugar

• 3 eggs

• 2 teaspoons grated lemon peel

• 1/2 teaspoon vanilla extract (I used maple syrup)

• 1-1/2 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup sour cream

• 1/2 cup sweetened shredded coconut

1. In a stand mixer, cream butter and sugar until fluffy. Add eggs, one by one, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Place on wire racks to cool completely.
3. In a small bowl, beat 2 cups powdered sugar and 1/2 cup butter. Add 1 tbsp milk and beat until smooth until smooth. Frost cupcakes; sprinkle with remaining coconut.