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Double-Coconut Cupcakes

Name: Double-Coconut Cupcakes
Prep time: 35 min
Total time: 1 h 45 min
Yield: 24
Ingredients: 2 cups flaked coconut; 1/2 cup sweetened condensed milk (from 14-oz can); 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 3 cups powdered sugar; 1/3 cup butter or margarine, softened; 1/4 teaspoon salt; 1 teaspoon coconut extract; 1 to 3 tablespoons milk; 1 cup flaked coconut, toasted

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Prep 35 min
Total 1 hr 45 min
Servings 24

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

By Betty Crocker Kitchens

Updated Oct 27, 2021

Ingredients

Cupcakes

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box (15.25 oz) Betty Crocker™ Super Moist™ 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

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
To toast coconut, bake uncovered in ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.
tip 2
Instead of making the scratch frosting, use 1 container Betty Crocker® Rich & Creamy vanilla frosting instead.
tip 3
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.

Nutrition

280 Calories, 13g Total Fat, 2g Protein, 39g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Cupcake

Calories: 280

Calories from Fat: 110

Total Fat: 13g; 20%

Saturated Fat: 7g; 33%

Trans Fat: 0g

Cholesterol: 35mg; 12%

Sodium: 220mg; 9%

Potassium: 80mg; 2%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 0g; 0%

Sugars: 30g

Protein: 2g

% Daily Value*:

Vitamin A: 2%; 2%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 4%; 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;