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 min
  • Total Time 4 hr 25 min
  • Servings 24

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™ 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
,
% Daily Value
Total Fat
17g
17%
(Saturated Fat
9g,
9%
),
Sodium
200mg
200%;
Total Carbohydrate
26g
26%
(Dietary Fiber
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.