Coconut Pecan Cupcakes

Coconut Pecan Cupcakes

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

Prep Time

25

Minutes

Total Time

4:25

Hrs:Mins

Makes

24

servings

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® SuperMoist® 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
  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.
  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.
  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.
  4. Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.
Makes 24 servings (1 cupcake)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • Total Fat 17g
      • (Saturated Fat 9g,),
    • Sodium 200mg;
    • Total Carbohydrate 26g
      • (Dietary Fiber 2g,
    • Protein 2g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Starch;
      • 1 Other Carbohydrate;
      • 3 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.