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
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
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Step1In 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.
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Step2Heat 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.
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Step3Bake 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.
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Step4Spread 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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