Rating: 2.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Southern Living December 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Scott Martin

Recipe Summary

prep:
10 mins
bake:
25 mins
cool:
1 hr 10 mins
total:
1 hr 45 mins
Yield:
Makes 2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. 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.

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

  • Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and let cool completely (about 1 hour).

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

  • Coconut Cupcakes: Prepare Basic White Cupcakes as directed. Spread with Coconut Buttercream, and sprinkle with sweetened flaked coconut.

Advertisement
Advertisement