Snow-topped Holiday Cupcake Recipe

INGREDIENTS

• 2 1/2 cups plus 2 tablespoons unsifted bleached all-purposed flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon nutmeg
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups superfine sugar
• 3 large eggs
• 2 1/2 teaspoons pure vanilla extract
• 3/4 cup thick, cultured sour cream
• 1 cup tightly packed sweetened flaked coconut
• Coconut Cream Frosting (see recipe below), without the addition of the sweetened flaked coconut, for topping the baked cupcakes
• About 1 1/2 cups sweetened flaked coconut, to top the frosted cupcakes
• Bakeware needed:
• 8 jumbo muffin/cupcake cups (two pans each holding six individual muffin cups), each cup measuring 4 inches in diameter, 1 3/4 inches deep, with a capacity of about 1 1/8 cups (hs note: I used standard muffin pans. When I filled the cups 2/3 full, I got n
• Nonstick cookware spray, for preparing the muffin/cupcake pans
• 12 ounces (one and one-half 8-ounce packages) cream cheese, softened
• 5 tablespoons (1/4 stick plus 1 tablespoon) unsalted butter, softened
• 3 tablespoons heavy cream
• 1/8 teaspoon freshly grated nutmeg
• 5 1/2 cups unsifted confectioners' sugar (hs note: I used a bit more)
• 3/4 cup lightly packed sweetened flaked coconut