WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Double-Coconut Cupcakes

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Save and Share

false

( 19 Ratings)

19 Ratings

5 Stars 74%

4 Stars 16%

3 Stars

2 Stars

1 Stars

Member Reviews ( 8 )

ff6581b3-d7dd-41c5-b3e5-15737dbee339

Prep Time 35 min
Total Time 1 hr 45 min
Servings 24

Ingredients

Cupcakes

2: cups flaked coconut

1/2: cup sweetened condensed milk (from 14-oz can)

1: box Betty Crocker® SuperMoist® 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2 In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
3 Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
4 Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
5 In 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.

EXPERT TIPS

Expert Tips

To toast coconut, bake uncovered in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

Instead of making the scratch frosting, use 1 container Betty Crocker® Rich & Creamy vanilla frosting instead.

Looking for a way to use leftover sweetened condensed milk? Try Easy Caramel Apple Dip: Mix 1/3 cup sweetened condensed milk, 2 tablespoons each butter and brown sugar in 1-quart saucepan. Heat over medium-low heat until hot and bubbly, stirring constantly; continue to cook 2 minutes. Remove from heat; stir in 1 tablespoon milk or apple juice. Serve warm with apple slices.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 280
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 220mg; 220%;
Total Carbohydrate: 39g; 39%
(Dietary Fiber 0g 0% Sugars 30g 30% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 8 Reviews View All

Posted 5/14/2012 9:32:35 PM REPORT ABUSE Chrissy_R said:

Rating:

These cupcakes are AWESOME. I made them yesterday for Mother's Day and everyone loved them!! If you love coconut, you'll love these. I also added a tsp of the coconut extract, like keti suggested and it was delish. I definitely will be making these again!!

This reply was: Helpful Inspiring

Posted 11/3/2011 8:18:03 AM REPORT ABUSE keti said:

Rating:

I was inspired by an Almond Joy candy bar and decided to make cupcakes that reflected its taste. Amazingly, the cupcakes tasted just like the candy bar. I did alter the recipe a bit. The coconut and condensed milk mixture I incorporated into the batter along with a tsp of coconut extract so that the cupcake had coconut throughout and this proved to be a great idea. They came out moist and delicious. For the frosting I followed the recipe but added regular milk until I got the texture I wanted and melted dark chocolate so that the frosting tasted like chocolate and garnished them with untoasted coconut and almond slices. The cupcakes turned out picture perfect and delicious!

This reply was: Helpful Inspiring