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Coconut Pecan Cupcakes
Coconut Pecan Cupcakes
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Prep Time:
25 minutes
Total Time:
4 hours 25 minutes
Indulge in irresistible coconut custard topped cupcakes with a delightful crunch of pecans made effortlessly with Betty Crocker® cake mix.
Ingredients:
  • 1/2 cup sugar
  • 1 1/4 cups whipping cream
  • 1/2 cup butter, cut into pieces
  • 2 1/2 cups flaked coconut
  • 1/4 cup sour cream
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 1 cup canned coconut milk (not cream of coconut)
  • 1/2 cup water
  • 3 eggs
  • 1 cup finely chopped pecans
  • 1/2 cup coarsely chopped pecans
Instructions:
  • In a 2-quart saucepan, combine sugar and cornstarch. Whisk in whipping cream and heat over medium heat until boiling, stirring constantly. Boil for 1 minute until thickened. Remove from heat and stir in butter until melted. Add coconut, sour cream, and vanilla. Cover custard with plastic wrap and refrigerate for at least 3 hours.
  • Preheat your oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. Using an electric mixer, combine cake mix, coconut milk, water, and eggs on low speed for 30 seconds, then switch to medium speed for 2 minutes. Fold in finely chopped pecans and distribute the batter evenly among the muffin cups.
  • Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean, then allow to cool for 10 minutes before transferring from pans to cooling racks. Once on the racks, let cool completely for about 30 minutes.
  • Spread a generous layer of creamy coconut custard over the cupcakes and generously sprinkle with coarsely chopped pecans. Chill in the refrigerator until ready to serve.

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