Prep Time
15 Mins
Bake Time
25 Mins
Cool Time
1 Hour 10 Mins
Makes 2 dozen

How to Make It

Step 1

Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.

Step 2

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each two-thirds full.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.

Step 4

Spread cupcakes evenly with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Step 5

Note: For testing purposes only, we used Pillsbury Moist Supreme Classic White Cake Mix.

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