Double-Coconut Cupcakes

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

  • 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
  • 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

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.

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.