Coconut Lime Cupcakes

Cupcakes:
⅓ cup vegetable oil
⅓ cup milk
1 cup sour cream
4 eggs
1 teaspoon coconut extract
A white or vanilla cake mix (approx. 13 oz.)

Add ingredients in order and mix together for 30 seconds on medium speed with an electric mixer. Increase speed to medium-high and beat for two minutes until thicker and smooth.  Spoon ¼ cup of batter into 18 regular sized muffin tin cups. Bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean. Let cool completely.
Cut a tiny hole in the Ziploc of Lime Icing. Drizzle in a circular motion to cover the tops of cooled cupcakes. Let set until dry to the touch. 
Pipe Coconut Frosting onto cupcakes. Immediately cover each cupcake with 2 tablespoons of sweetened coconut flakes. Garnish with lime zest.
Let set. Share!

Lime Icing
3 Tablespoons lime juice 
1 ½ cups powdered sugar
Zest of one lime
Dash of salt
Blend all ingredients at once in a food chopper or food processor. Spoon into a quart size freezer strength Ziploc until ready to use.

Coconut Cream Frosting
8 oz. softened cream cheese
¼ cup soft butter
¼ cup cream of coconut (Coco Re’al brand works great)
½ teaspoon vanilla
½ teaspoon coconut extract
2 cups powdered sugar
Dash of salt
Mix cream cheese, butter and cream of coconut until smooth. Add vanilla and coconut extracts, powdered sugar, and salt. Mix until fluffy– 2-3 minutes on medium-high speed with an electric mixer. Spoon into a gallon size Ziploc until ready to use.