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Servings: 24 cupcakes

Easy Triple Coconut Cupcakes

Prep Time:
20 mins
Cook Time:
20 mins
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.

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 teaspoon coconut extract
  • 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

Instructions

  1. Preheat oven to 350°F. Line cupcake pans with liners.
  2. Stir together 1 cup coconut and sweetened condensed milk in a medium bowl. Set aside.
  3. 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.
  4. Bake 15-18 minutes until the cupcake springs back when touched. Cool completely before frosting.
  5. 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.
  6. Frost cupcakes with a spatula or a pastry bag. Top generously with toasted coconut.

Nutrition Information

Amount per serving (1 cupcake) — Calories: 259, Fat: 16g, Saturated Fat: 8g, Cholesterol: 149mg, Sodium: 66mg, Carbohydrates: 28g, Fiber: 1g, Sugar: 25g, Protein: 2g