Froufrou Cupcakes

I made these froufrou cupcakes for book group last month and promised I would post the recipe. So, here it is:

Raspberry coconut cake:
1 stick BUTTER, softened
1 cup SUGAR
3 EGGS
1/2 cup all -purpose FLOUR
1/4 cup self-rising FLOUR
1/2 cup unsweetened shredded COCONUT
1/3 cup SOUR CREAM
5 ounces frozen RASPBERRIES

Cream cheese frosting:
5 tablespoons BUTTER, softened
12 ounces CREAM CHEESE, softened
2 teaspoons COCONUT EXTRACT
3 cups POWDERED SUGAR

Decorations:
1 cup FLAKED COCONUT, toasted
15 fresh RASPBERRIES, halved

1. Preheat oven to 350 degrees. Line 12 muffin pans with paper baking cups.
2. Beat butter, sugar and eggs until light and fluffy.
3. Stir in sfited flours, coconut, sour cream and frozen raspberries. Divide mixture among baking cups; smooth surface.
4. Bake about 40 minutes. Turn cakes onto wire rack to cool.
5. Make cream cheese frosting by beating butter, cream cheese and coconut extract until light and fluffy. Gradually beat in sifted powdered sugar.
6. Remove baking cups from cakes; spread cakes with frosting (sides and tops).
7. Decorate cakes with coconut and raspberries.

I find my flaked coconut at the local grocery store. It is Red Mill brand and it is the only I've ever seen. I got this and many more fantastic recipes from Cupcakes by Pamela Clark.