ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut Cupcakes

Prep time 15 mins
Bake time 25 mins
Cool time 1 hr, 10 mins
Yield Makes 2 dozen
We call for using a mixer, but you can stir these together by hand with great results. Because the mixer adds more air to the batter, you'll end up with 17 cakes rather than 24 when you stir them by hand.

Ingredients

  • 1 (18.25-oz.) package white cake mix with pudding
  • 1 1/4 cups buttermilk
  • 1/4 cup butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Vegetable cooking spray
  • Coconut Buttercream
  • Sweetened flaked coconut

How to Make It

  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.

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

  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.

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

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