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Double-Coconut Cupcakes

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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.
Updated Oct 27, 2021
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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


  • 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.

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 Facts are not available for this recipe
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