Easy Triple Coconut Cupcakes

Easy Triple Coconut Cupcakes requires approximately 1 hour from start to finish. This recipe serves 24 and costs 34 cents per serving. Watching your figure? This gluten free recipe has 262 calories, 2g of protein, and 18g of fat per serving. Several people made this recipe, and 356 would say it hit the spot. Head to the store and pick up coconut, eggs, vegetable oil, and a few other things to make it today. It works well as an American hor d'oeuvre. It is brought to you by Crazy for Crust. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Users who liked this recipe also liked Triple Coconut Cupcakes {cupcake couture blog party}, Easy Coconut Cupcakes, and Easy Yellow Cupcakes with Coconut Cream Cheese Icing.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. 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.

 

Step by step:

1. Preheat oven to 350F. Line cupcake pans with liners.Stir together 1 cup coconut and sweetened condensed milk in a medium bowl. Set aside.

2. 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.

3. 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.

4. 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.

Nutrition Information:

covered percent of daily need