Coconut Cupcakes

Directions

1. 1
   Cupcakes:.
2. 2
   Preheat the oven to 350 degrees.
3. 3
   Line 2 standard 12 cup muffin tins with paper cupcake liners.
4. 4
   Sift together the flour, baking soda, salt and nutmeg on a sheet of wax paper.
5. 5
   Beat butter on medium speed for 3 minutes.
6. 6
   Add half of the sugar and beat for 1 minute; add the remaining sugar and beat for 2 minutes.
7. 7
   Scrape down the sides of the bowl.
8. 8
   Add the eggs, one at a time, beating on medium speed for 45 seconds each time, then add the vanilla.
9. 9
   Stop to scrape down the sides of the bowl as needed.
10. 10
    Reduce the speed to low.
11. 11
    Alternately add the sifted mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the sifted mixture.
12. 12
    The batter will be smooth and moderately thick.
13. 13
    Add the coconut, beating on low until incorporated.
14. 14
    Divide the batter among the cupcake liners, filling them slightly more than half full.
15. 15
    Bake for 18 minutes (start checking at 15 minutes) or until the cupcakes have risen and completely set.
16. 16
    A wooden toothpick inserted in the center of a baked cupcake will withdraw with a few moist crumbs attached.
17. 17
    Cool the cupcakes in the pans on a wire rack for 15 minutes, then transfer the cupcakes to the wire racks to cool completely.
18. 18
    Frosting:.
19. 19
    Combine the cream cheese and butter and beat on medium speed for 1 minute, until creamy and well incorporated.
20. 20
    Add the vanilla extract, heavy cream and nutmeg; beat to combine, stopping to scrape down the bowl as needed.
21. 21
    Reduce the speed to low; add the confectioners' sugar in 3 additions, beating between additions until thoroughly combined.
22. 22
    Use a flexible palette knife to spread the frosting as thickly as possible on top of the cooled cupcakes, creating a generous 1-2 inch cap on top.
23. 23
    Sprinkle the frosted surfaces of the cupcakes with the coconut.