Skip to Content
Menu

Double-Coconut Cupcakes

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Oct 27, 2021
  • Save
  • Share
  • Jump to Recipe
Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Double-Coconut Cupcakes

  • Prep Time 35 min
  • Total 1 hr 45 min
  • Servings 24
  • Ingredients 10
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Cupcakes

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

Instructions

  • Step 
    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.
  • Step 
    2
    In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved