Coconut Cupcakes

Ingredients

• 1 1/4 cups flour (Coconut Cupcakes)
• 1 cup granulated sugar (Coconut Cupcakes)
• 1/2 cup sour cream (Coconut Cupcakes)
• 1/4 cup (1/2 stick) butter, melted (Coconut Cupcakes)
• 3 eggs (Coconut Cupcakes)
• 2 teaspoons McCormick Coconut Extract With Other Natural Flavors (Coconut Cupcakes)
• 1 teaspoon McCormick All Natural Pure Vanilla Extract (Coconut Cupcakes)
• 1 1/2 teaspoons baking powder (Coconut Cupcakes)
• 3/4 cup (1 1/2 sticks) butter, softened (Coconut Buttercream Frosting)
• 1 teaspoon McCormick Coconut Extract With Other Natural Flavors (Coconut Buttercream Frosting)
• 3 cups confectioners' sugar (Coconut Buttercream Frosting)
• 4 to 5 teaspoons milk (Coconut Buttercream Frosting)

Steps

1. Preheat oven to 350°F. For the Cupcakes, beat all cupcake ingredients in a large bowl with an electric mixer on low speed just to moisten. Beat on medium speed 2 minutes. Spoon batter into 12 paper-lined muffin cups.
2. Bake 15 to 17 minutes or until a toothpick inserted into the center of a cupcake comes out with moist crumbs. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.
3. For the Frosting, beat butter and extract in a large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition. Beat in desired amount of milk until light and fluffy. Frost cooled cupcakes with the frosting.