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Coconut Cupcakes with Toasted Coconut Cream Cheese Frosting

Posted By Jenny On In Cakes and Cupcakes,Desserts | Comments Disabled
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I love coconut cake, so I wanted to make a good, easy cupcake. I love these. Check out how easy they are.

Coconut Cream Cupcakes with Toasted Coconut Cream Cheese Frosting

Easy light and fluffy cupcakes loaded with nutty coconut flavor and topped with a smooth cream cheese frosting.
Course: Dessert
Cuisine: American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 24 cupcakes
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Ingredients

For the Cupcakes:

  • 1 box coconut cake mix
  • 1 small box instant vanilla pudding mix
  • 1 can Kerns Strawberry Banana Nectar Drink
  • 1/4 cup vegetable oil
  • 4 eggs
  • 2 cups shredded coconut sweetened

For the Frosting:

  • 4 tablespoons softened butter divided
  • 2 cups shredded coconut sweetened
  • 8 oz softened cream cheese
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 teaspoons milk

Instructions

For the Cupcakes:

  • Preheat oven to 350. Beat all cake ingredients except coconut on medium speed in mixer until well combined, almost 2 minutes. Stir in coconut. Fill cupcake tins 3/4 full and bake for 18-20 minutes or until cooked through. Let cool completely.

For the Frosting and Toasted Coconut:

  • Melt 2 Tablespoons butter in a large skillet. Add coconut and stir and cook until browned, about 5 minutes. Transfer to a paper towel lined plate and let cool and crisp up.
  • Place cream cheese and remaining 2 Tablespoons butter in a large bowl. Whisk until smooth and creamy. slowly add in powdered sugar, vanilla and milk until smooth. Stir in 1 1/2 Cups toasted coconut into frosting. Frost cupcakes and sprinkle remaining toasted coconut over tops of frosted cupcakes.
Keywords: coconut cupcakes, easy cupcakes, how to make cupcakes