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Double-Coconut Cupcakes
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Indulge in tropical coconut cupcakes bursting with triple coconut goodness!
Ingredients:
  • 2 cups flaked coconut
  • 1/2 cup sweetened condensed milk (from 14-oz can)
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3 cups powdered sugar
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon coconut extract
  • 1 to 3 tablespoons milk
  • 1 cup flaked coconut, toasted
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups.
  • Combine 2 cups of coconut with condensed milk in a medium bowl; set aside.
  • Prepare cake batter as instructed on the box. Fill muffin cups two-thirds full with the batter. Sprinkle each cup with approximately 1 heaping teaspoon of coconut mixture.
  • Follow the baking instructions on the box for the 24 cupcakes. Allow them to cool in the pans for 5 minutes, then transfer to a cooling rack. Let them cool completely for about 30 minutes.
  • Combine powdered sugar, butter, and salt in a medium bowl. Use a spoon or electric mixer on low speed until creamy. Add coconut extract and 1 tablespoon of milk. Gradually mix in more milk until frosting is smooth and spreadable. Frost cupcakes right away and sprinkle toasted coconut on top. Store cupcakes loosely covered.

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