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Coconut Pecan Cupcakes

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By Betty Crocker Kitchens
Updated Sep 4, 2013
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You'll go nuts over these luscious dessert cupcakes made with Betty Crocker® cake mix, topped with creamy coconut custard and crunchy pecans!

Coconut Pecan Cupcakes

  • Prep Time 25 min
  • Total 4 hr 25 min
  • Servings 24
  • Ingredients 13
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Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups whipping cream
  • 1/2 cup butter, cut into pieces
  • 2 1/2 cups flaked coconut
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 1 cup canned coconut milk (not cream of coconut)
  • 1/2 cup water
  • 3 eggs
  • 1 cup finely chopped pecans
  • 1/2 cup coarsely chopped pecans

Instructions

  • Step 
    1
    In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened. Remove from heat. Stir in butter until melted. Stir in coconut, sour cream and vanilla. Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.
  • Step 
    2
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in finely chopped pecans. Divide batter evenly among muffin cups.
  • Step 
    3
    Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • Step 
    4
    Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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