Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
- 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.
- Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- 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 Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g
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Debbielynn Champigny
[email protected]These cupcakes are a bit too sweet for my taste, but they're still good.
Akash Jb
[email protected]I'm not a huge fan of coconut, but I really enjoyed these cupcakes. The coconut flavor is subtle and not overpowering.
Ivan Haarhoff
[email protected]These cupcakes are so moist and flavorful. I can't get enough of them!
Babarghori Babarghori
[email protected]I'm always looking for new cupcake recipes, and this one is definitely a keeper.
Ibrahim Mohamud
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, baby showers, and even just because.
Fadi Sawaqed
[email protected]The frosting on these cupcakes is to die for!
DJ Samim
[email protected]I love that these cupcakes are made with whole wheat flour. It makes them a healthier option.
Sudais Khang Sudais Khang
[email protected]These cupcakes are a great way to use up leftover coconut milk.
Osiris Headley
[email protected]I followed the recipe exactly and my cupcakes turned out perfectly. They were gone in minutes!
Mahle Deklerk
[email protected]These cupcakes are moist and fluffy, with just the right amount of sweetness.
Bisan Kisku
[email protected]I love the unique flavor of these cupcakes. The coconut and pineapple go together perfectly.
Ansu Denis
[email protected]These cupcakes are so easy to make. I love that I can whip up a batch in no time.
Tammy Tucker
[email protected]I'm not usually a fan of coconut, but these cupcakes were surprisingly good. The coconut flavor was subtle and not overpowering.
Shan Luscombe
[email protected]These cupcakes were a hit at my last party! Everyone loved the moist, fluffy texture and the delicious coconut flavor.