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1
Cupcakes:.
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Preheat the oven to 350 degrees.
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Line 2 standard 12 cup muffin tins with paper cupcake liners.
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Sift together the flour, baking soda, salt and nutmeg on a sheet of wax paper.
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Beat butter on medium speed for 3 minutes.
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Add half of the sugar and beat for 1 minute; add the remaining sugar and beat for 2 minutes.
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Scrape down the sides of the bowl.
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Add the eggs, one at a time, beating on medium speed for 45 seconds each time, then add the vanilla.
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Stop to scrape down the sides of the bowl as needed.
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Reduce the speed to low.
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Alternately add the sifted mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the sifted mixture.
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The batter will be smooth and moderately thick.
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Add the coconut, beating on low until incorporated.
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Divide the batter among the cupcake liners, filling them slightly more than half full.
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Bake for 18 minutes (start checking at 15 minutes) or until the cupcakes have risen and completely set.
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A wooden toothpick inserted in the center of a baked cupcake will withdraw with a few moist crumbs attached.
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Cool the cupcakes in the pans on a wire rack for 15 minutes, then transfer the cupcakes to the wire racks to cool completely.
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Frosting:.
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Combine the cream cheese and butter and beat on medium speed for 1 minute, until creamy and well incorporated.
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Add the vanilla extract, heavy cream and nutmeg; beat to combine, stopping to scrape down the bowl as needed.
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Reduce the speed to low; add the confectioners' sugar in 3 additions, beating between additions until thoroughly combined.
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Use a flexible palette knife to spread the frosting as thickly as possible on top of the cooled cupcakes, creating a generous 1-2 inch cap on top.
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Sprinkle the frosted surfaces of the cupcakes with the coconut.
