I’m going to tell you now that when I set you to create this recipe I had no intention of falling in love with it myself. I just knew that a lot of people love coconut and thought a nice coconut cupcake might be nice. But I am a chocolate girl myself and don’t usually bother with other desserts. And then I tried a bite of one of these. And then I had another. And another. Yes-they are good! And they are easy! I give you Coconut Cupcakes with Cream Cheese Frosting
I threw some Easter eggs on top of mine just to make them festive since this week is Easter and they would make a perfect Easter dessert, but you can leave the eggs off as well:
The best part is, these are very easy to make! They are made with a cake mix but with modifications to make them taste AMAZING!
Coconut Cupcakes with Cream Cheese Frosting Recipe:
- 1 White Cake Mix
- 1 large (5.1 oz) box of vanilla instant pudding
- 4 eggs
- 1 C sour cream
- 1 C vegetable oil
- 1/2 C water
- 2 tsp coconut extract
- 1/2 cup shredded coconut, divided
Mix the cake mix, pudding, eggs, sour cream, oil, water and extract together till smooth. The batter will be thicker than normal cake batter.
Add shredded coconut and mix it in. You will want about 1/3 cup of it (more or less to taste is fine). Save the rest to sprinkle on top.
Pour into cupcake papers (should fill about 22-24 cupcakes).
Bake for 18-20 minutes at 350 degrees. Bake only until the top bounces back up when you touch it. You don’t want to overbake.
Cream Cheese Frosting:
- 2 packages of cream cheese (8 oz)
- 1 stick of softened butter
- 2-3 C powdered sugar
- 2-4 Tbsp milk
Mix all of these ingredients together until smooth. Add more powdered sugar if it’s too runny or more milk if it is too thick.
Put this in a plastic bag and snip off the corner, then pipe it onto your cupcakes and sprinkle immediately with coconut.
Top with egg candies if desired. And enjoy!
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