Double-Coconut Cupcakes

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

Double-Coconut Cupcakes

BettyCrockerRecipe by BettyCrocker

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35 minutes

1 hour 45 minutes

24 cupcakes

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Nutrition Info

  • 1 Cupcake
  • 280
  • 13g
    (Saturated Fat 6g, Trans Fat 2g)
  • 30mg
  • 230mg
  • 37g
    (Dietary Fiber 0g, Sugars 28g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 6%
  • 4%
  • Exchanges
  • 2 1/2
  • 2
  • 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake shiny pans 20 to 25 minutes. Bake dark or nonstick pans 22 to 27 minutes

  • How-To

    To toast the coconut, bake in a shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

  • Time-Saver

    Instead of making the scratch frosting, use 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting instead.

Ingredients

  • Cupcakes
  • 2  cups flaked coconut
  • 1/2  cup sweetened condensed milk (from 14-oz can)
  • 1  box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4  cups water
  • 1/3  cup vegetable oil
  • 3  eggs
  • 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

Directions

  1. 1Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
  3. 3In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (3/4 full). Top each with about 1 heaping teaspoonful coconut mixture.
  4. 4Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  5. 5In 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 at room temperature.

Categories: Course, Desserts, Cakes

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