• Preheat the oven to 350 degrees F. Line muffin pans with cupcake liners. (This recipe makes about 30 cupcakes.)
• In the bowl of your mixer, add the cake mix, flour, sugar, salt and baking powder.  Whisk for 30 seconds to blend.
• Add the  sour cream, water, eggs, vegetable oil and vanilla extract. 
• With the mixer on low speed, blend for 30 seconds.  Increase to medium speed and mix for  2 minutes.  Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for for the second minute.
• Stir in the coconut and chopped pecans. Fill the cupcake liners. We use approximately ¼ cup of batter per cupcake.
• Bake for approximately 15-17 minutes. Bake times can vary and so peek in as the end time approaches. Cupcakes are done when they spring back when lightly touched, or when an inserted toothpick comes out clean or with just a few crumbs attached.
• The recipe makes about 6 ½ cups batter. 

For the Cream Cheese Frosting

• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
• Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
• This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Frosting the Cupcakes

• Decorate however you like, the cupcakes need to be completely cooled/ room temperature before applying the frosting. Apply frosting with a spatula or with a piping bag fitted with your piping tip of choice (for instance large star piping tips like 1M or 2D are always great for swirls.)

Storage

• Because of the cream cheese frosting, these cupcakes need to be refrigerated (in an airtight container or in a sealed bakery box, etc.) However, for best flavor and texture, it is best to remove the cupcakes 1-2 hours before serving, so that they have time to warm and soften.