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Double-Coconut Cupcakes

double-coconut cupcakes Dessert
Double-Coconut Cupcakes
  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 24

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

Updated August 17, 2011
Betty Crocker Cake Mix
Make with
Betty Crocker Cake Mix

Ingredients

Cupcakes

  • 2
    cups flaked coconut
  • 1/2
    cup sweetened condensed milk (from 14-oz can)
  • 1
    box 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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Cupcake
Calories
280
Calories from Fat
110
% Daily Value
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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