easter cupcakes

How To Make easter cupcakes

• Step 1
  Preheat oven to 350^. Spread and toast the coconut until lightly browned , about 8 minutes.Watch close. --- Line a regular 12-cup muffin pan with foil or paper liners.Set aside.
• Step 2
  In a large bowl, whisk together the flour,baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. Using the large bowl of your mixer beat together the sugar and butter on medium-high , until light and fluffy. Add the eggs one at a time, beating well after each addition. Turn speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture, beating just until combined.
• Step 3
  Divide the batter evenly among the muffin cups, filling 3/4 full. Bake until they are lightly golden and a toothpick inserted into the center comes out clean,about 18-20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then take cupcakes out and place on the rack and cool completely, about 1 hour.
• Step 4
  BEST EVER Butter cream frosting: This make enough frosting for 36 cupcakes.Keeps well in refrigerator. 6 cups powdered sugar 2 sticks unsalted butter (1 cup) 4 1/2 Tablespoons milk more or less,as needed 2 teaspoons vanilla extract 1/4 teaspoon salt Food coloring , if desired,optional
• Step 5
  Using your electric mixer fitted with the flat beater, combine all ingredients and beat on low speed until combined, about 1 minute. Stop , scrape sides of bowl if needed. Beat on medium speed until fluffy, about 3 minutes more. If to dry add more milk a teaspoon at a time until it is creamy, but still holds peaks. Tint with color if desired. Makes 4 cups.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!