Graham Cracker Crust Cupcakes Recipe with Coconut Cream Icing
These graham cracker crust cupcakes are dense and sweet, but delicate and crumbly.

Preheat oven and line muffin pan with paper liners.

To make the crust, combine the graham cracker crumbs with the melted butter and split equally among 32 muffin tins with paper liners.

Cream the butter and sugar using an electric mixer on high until light and fluffy. Add the eggs, two at a time, beating after each addition. Add the sour cream and vanilla, stirring until smooth.

In a separate bowl, combine the flour, cornstarch, salt and baking soda. With the mixer on low slowly add the flour mixture to the wet ingredients and beat just until combined.

Finish filling each cupcake liner till it is about 2/3 full with batter and bake.
The cupcakes should be golden and test done when inserted with a toothpick.
Cool the graham cracker crust cupcakes to room temperature.

Coconut Cream Icing for the Graham Cracker Crust Cupcakes

Beat the butter briefly to get a smooth texture, add the powdered sugar, milk and vanilla, beating until well blended.
Add the coconut a little at a time until combined.
Spread the Coconut Cream Icing onto the cupcakes once they have cooled completely.

Makes about 32 graham cracker crust cupcakes with coconut cream icing.