Coconut Cupcakes

From: Tricia Mickelsen
1 yellow cake mix
4 eggs
1 small box instant coconut pudding
1/2 c. water
1/2 c. vegetable oil
2 t. coconut extract
8 oz. sour cream
Beat together and put into lined cupcake tins. Bake at 350 for 20 minutes or until toothpick comes out clean. Cool before frosting.
Coconut Buttercream Frosting
1 16 oz. pkg powdered sugar
1/2 c. softened butter
3-4 T milk
2-3 t. coconut extract
Beat together until fluffy and spread or pipe on top of cooled cupcakes. Brown shredded coconut in the oven-be careful not to burn! Dip frosted cupcakes into toasted coconut or sprinkle coconut on top of cakes.