½cup (113 g)unrefined coconut oil, at room temperature
3cups (680 g)butter, at room temperature
6cups (680 g)powdered sugar
Bake the Cupcakes
Preheat oven to 350°F. Line two muffin tins with paper cupcake liners and set aside.
Beat granulated sugar and melted coconut oil until well combined. Add the eggs, sour cream, and vanilla and continue beating to incorporate, 1-2 minutes.
Whisk together the flour blend, baking powder, and salt in a medium bowl. Alternate adding the dry ingredients with the milk in two stages, beating just until combined.
Fill cupcake liners ¾ full with batter and bake cupcakes for 25-30 minutes, or until toothpick inserted into center comes out clean.
Cool completely on wire rack.
Make the Frosting
Using the whisk attachment, whip the coconut oil on medium speed until smooth. Add the butter and continue whipping on medium until well combined. Slowly add the powdered sugar on low speed until incorporated.
Increase the speed to medium and whip until lighter in both color and texture, 2-3 minutes.
Dip the Cupcakes in Shredded Coconut
Pour coconut into medium bowl. Scoop frosting onto tops of cooled cupcakes using a large cookie scoop. Invert each cupcake onto coconut in bowl and turn and press lightly to adhere the coconut to the frosting.