Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Double-Coconut Cupcakes
- Prep Time 35 min
- Total 1 hr 45 min
- Servings 24
- Ingredients 10
Ingredients
Cupcakes
- 2 cups flaked coconut
- 1/2 cup sweetened condensed milk (from 14-oz can)
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- Water, vegetable oil and eggs called for on cake mix box
Coconut Cream Frosting
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1/4 teaspoon salt
- 1 teaspoon coconut extract
- 1 to 3 tablespoons milk
Garnish
- 1 cup flaked coconut, toasted
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
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Step2In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
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Step3Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
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Step4Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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Step5In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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