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
Servings 24cupcakes
Calories 259kcal
Author Dorothy Kern
Ingredients
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
1teaspooncoconut extract
1/3cup79ml vegetable oil
3large eggs
For the Frosting
1cup227g unsalted butter, softened
4cups452g powdered sugar
2teaspoonscoconut extract
3-6tablespoonscoconut milk
1cup61g shredded, sweetened coconut, toasted
Instructions
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.