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.
Prep Time 20minutes
Cook Time 20minutes
Author Dorothy Kern
For the Cupcakes
1cup61g sweetened flaked coconut, toasted1
1/2cup74g sweetened condensed milk
1box15.25 ounces/432g yellow cake mix2
1 1/4cups296ml coconut milk3
1/3cup79ml vegetable oil
For the Frosting
1cup227g unsalted butter, softened
4cups452g powdered sugar
1cup61g shredded, sweetened coconut, toasted
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.