Ingredients:
1 1/4 cake flour
1 cup sugar
6 tablespoons The Well Dressed Olive's Persian Lime Olive Oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking powder
2 eggs
1/4 cup milk
1/4 cup sour cream
Rind of a small lime

Frosting:
1 stick softened butter
4oz softened cream cheese
2 cups powdered sugar
3 tablespoons The Well Dressed Olive's Coconut White Balsamic Vinegar
6 tablespoons toasted coconut

Directions:
Preheat oven to 350 degrees. Line cupcake tins with paper lines.

Combine flour, sugar, The Well Dressed Olive's Persian Lime Olive Oil, vanilla extract, salt and baking powder in a bowl. Beat on low speed until combined; then beat 1 minute on a medium speed. Add eggs one at a time, beating until fully incorporated. Add milk and sour cream. Beat for another minute. Bake for 20-25 minutes until toothpick comes out clean. Cool cupcakes.

Frosting:
Cream together butter and cream cheese. Add powdered sugar one cup at a time. Add The Well Dressed Olive's Coconut White Balsamic Vinegar. Beat on high for 1 minute. Frost cooled cupcakes. Top each one with toasted coconut.

Makes 18 regular or 40 mini cupcakes.