Triple Coconut Cupcakes

By srumbel

Easy Triple Coconut Cupcakes start with a cake mix but don’t taste like it! Coconut cake, a coconut filling, and a rich coconut frosting make this the perfect coconut cupcake recipe.
from crazyforcrust.com

Ingredients

• For the Cupcakes
• 1 cup (61g) sweetened flaked coconut, toasted1
• 1/2 cup (74g) sweetened condensed milk
• 1 box (15.25 ounces/432g) yellow cake mix2
• 1 1/4 cups (296ml) coconut milk3
• 1/3 cup (79ml) vegetable oil
• 3 large eggs
• For the Frosting
• 1 cup (227g) unsalted butter, softened
• 4 cups (452g) powdered sugar
• 2 teaspoons coconut extract
• 3-6 tablespoons coconut milk
• 1 cup (61g) shredded, sweetened coconut, toasted

Preparation

Step 1

Preheat oven to 350°F. Line cupcake pans with liners.

Stir together 1 cup coconut and sweetened condensed milk in a medium bowl. Set aside.

Mix cake mix, coconut milk, oil, extract, and eggs with a hand mixer on low for 30 seconds, then on medium for 2 minutes. Divide batter evenly in the cupcake pans (about 3/4 full). Scoop 1-2 teaspoons of the coconut mixture onto the top of each cupcake.

Bake 15-18 minutes until the cupcake springs back when touched.

Cool completely before frosting.

To make the frosting, beat butter with a mixer until smooth. Slowly beat in powdered sugar and mix until crumbly. Add coconut extract and 3 tablespoons milk and mix until smooth. If needed, add more tablespoons of milk to reach desired consistency.

Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.

Notes:

See how to toast coconut for tips and tricks.

Use yellow, white, or chocolate cake mix.

You can use pure coconut milk or use an almond/coconut blend, or whatever you can find in the dairy section.


Nutrition Information

Yield: 24 cupcakes, Serving Size: 1 cupcake

Amount Per Serving:Calories: 259Total Fat: 16gSaturated Fat: 8gCholesterol: 149mgSodium: 66mgCarbohydrates: 28gFiber: 1gSugar: 25gProtein: 2g