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1. Preheat oven to 350 degrees and line pan with cupcake liners.
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2. Sift cake mix into a small bowl and set aside.
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3. In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract.
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4. Pour cake mix into wet ingredients and mix.
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5. Fill cupcake liners 3/4 full and bake for 16-20 minutes, or until an inserted knife comes out clean.
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6. Coconut Cream: Beat cream cheese and butter for 4 minutes. Add vanilla and coconut extract. Slowly add powdered sugar until you reach your desired consistency. Scrape down bowl as needed.
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7. Pipe coconut cream on cooled cupcakes and roll in shredded coconut.