Coconut Cupcakes

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.

Yield: Makes 2 dozen
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 25 Minutes
Cool: 1 Hour, 10 Minutes


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

Preparation

  1. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coconut Cupcakes Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy