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
Keyword coconut cupcakes, easy cupcakes, how to make cupcakes
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 24cupcakes
Ingredients
For the Cupcakes:
1box coconut cake mix
1small box instant vanilla pudding mix
1can Kerns Strawberry Banana Nectar Drink
1/4cupvegetable oil
4eggs
2cupsshredded coconutsweetened
For the Frosting:
4tablespoonssoftened butterdivided
2cupsshredded coconutsweetened
8ozsoftened cream cheese
3cupspowdered sugar
1teaspoonvanilla
2teaspoonsmilk
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.