Coconut Cupcakes
These delightful Coconut Cupcakes are the ultimate treat for coconut lovers. Moist, flavorful, and topped with a rich coconut frosting, they are perfect for any occasion, be it a birthday, a summer picnic, or just because you need a sweet indulgence. With a combination of coconut cream pudding, unsweetened coconut milk, and sweetened shredded coconut, these cupcakes pack a tropical punch that will transport you straight to a sun-soaked beach. Let’s dive into this delicious recipe!
What Sets This Recipe Apart
What truly sets these Coconut Cupcakes apart is their incredible texture and flavor profile. The use of coconut cream pudding mix adds an extra layer of moisture, while the combination of coconut milk and sour cream ensures a soft and tender crumb. The lime zest in the frosting brightens the overall taste, balancing the rich coconut flavors perfectly. These cupcakes are not just a dessert; they are an experience.
What to Buy
To make these Coconut Cupcakes, here’s what you’ll need:
- 1 package French Vanilla cake mix (15.25 ounces) – This will be the base of your cupcakes.
- 1 package instant coconut cream pudding mix (3.4 ounces) – This adds creaminess and flavor.
- 1 cup sour cream – For moisture and tanginess.
- ½ cup vegetable oil – Keeps the cupcakes tender.
- 4 eggs (slightly beaten) – Essential for structure.
- 1 can (13 ounces) unsweetened coconut milk (divided use) – Adds richness and coconut flavor.
- 1 cup sweetened shredded coconut – For that wonderful coconut texture.
- 2 cups unsalted butter (room temperature) – For the frosting, ensuring it’s creamy and smooth.
- Zest of 2 medium limes – Brightens the frosting.
- 1 teaspoon pure vanilla extract – Adds depth of flavor.
- ½ teaspoon coconut extract – Enhances the coconut flavor.
- 1 ½ pounds confectioners sugar (about 5 cups) – For the frosting sweetness.
What’s in the Gear List
- Mixing bowls – For combining ingredients.
- Electric mixer – To beat the batter and frosting to perfection.
- Cupcake liners – To keep your cupcakes neat and easy to serve.
- Cupcake pan – Essential for baking your cupcakes.
- Cooling rack – Allows cupcakes to cool evenly.
- Spatula – For spreading frosting smoothly.
Coconut Cupcakes in Steps
Step 1: Prepare the Oven and Liners
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners while the oven is heating.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the French Vanilla cake mix, instant coconut cream pudding mix, sour cream, vegetable oil, slightly beaten eggs, and 1 can of unsweetened coconut milk. Mix until well combined and smooth.
Step 3: Add Shredded Coconut
Fold in the sweetened shredded coconut gently until evenly distributed throughout the batter.
Step 4: Bake the Cupcakes
Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
Step 5: Prepare the Frosting
In a mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the confectioners sugar, mixing on low speed until combined. Pour in the remaining 9 ounces of coconut milk, vanilla extract, coconut extract, and lime zest. Beat on high speed until the frosting is light and fluffy.
Step 6: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each one with the coconut lime frosting. You can use a piping bag for a decorative touch or simply spread it on with a spatula.
Step 7: Garnish and Serve
For an extra touch, sprinkle some additional sweetened shredded coconut on top of each frosted cupcake. Serve and enjoy the tropical flavors!
Substitutions by Category
- Dairy: If you prefer a dairy-free option, substitute the sour cream with dairy-free yogurt and use a dairy-free butter alternative for the frosting.
- Eggs: You can use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) for a vegan-friendly version.
- Gluten-free: Use a gluten-free cake mix instead of the regular French Vanilla cake mix.
- Sweeteners: If you want a less sugary frosting, consider reducing the amount of confectioners sugar or using a sugar alternative.
Problems & Prevention
Here are some common issues you might face and how to prevent them:
- Cupcakes sinking: Ensure you are not overmixing the batter, as this can incorporate too much air.
- Dry cupcakes: Keep an eye on the baking time; overbaking is a common culprit for dryness.
- Frosting too runny: If your frosting is too runny, add more confectioners sugar until you reach the desired consistency.
- Coconut flavor too mild: If you want a stronger coconut flavor, consider adding more coconut extract or using coconut cream instead of coconut milk.
Prep Ahead & Store
These Coconut Cupcakes can be made ahead of time. Here are some tips:
- Make Ahead: You can bake the cupcakes a day in advance. Store them in an airtight container at room temperature.
- Frosting Storage: The frosting can also be made ahead of time. Store it in the refrigerator in an airtight container. When ready to use, allow it to come to room temperature and re-whip if necessary.
- Freezing: Cupcakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer-safe container.
Helpful Q&A
Can I use fresh coconut instead of shredded coconut?
Yes! Fresh coconut can be used, but it may alter the texture slightly. Make sure to finely shred it for best results.
What if I don’t have vegetable oil?
You can substitute with another neutral oil, such as canola oil or melted coconut oil. Just ensure that the oil you choose has a mild flavor.
How can I make these cupcakes more chocolatey?
If you want to add a chocolate twist, consider adding cocoa powder to the batter or using chocolate frosting instead of coconut frosting.
Can I make a cake instead of cupcakes?
Absolutely! You can pour the batter into a greased and floured cake pan. Just adjust the baking time, usually around 25-30 minutes, depending on the pan size.
Final Thoughts
These Coconut Cupcakes are a celebration of flavor and texture, perfect for any coconut enthusiast. With their fluffy interior and decadent frosting, they are bound to impress friends and family alike. The combination of sweet coconut, zesty lime, and rich vanilla creates a tropical experience in every bite. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are sure to be a hit. Don’t forget to share your creations and enjoy the delightful reactions from those lucky enough to taste them. Happy baking!
Coconut Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners while the oven is heating.
- In a large mixing bowl, combine the French Vanilla cake mix, instant coconut cream pudding mix, sour cream, vegetable oil, slightly beaten eggs, and 1 can of unsweetened coconut milk. Mix until well combined and smooth.
- Fold in the sweetened shredded coconut gently until evenly distributed throughout the batter.
- Fill each cupcake liner about 2/3 full with the batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes before transferring to a cooling rack.
- In a mixing bowl, beat the room temperature unsalted butter until creamy. Gradually add the confectioners sugar, mixing on low speed until combined. Pour in the remaining 9 ounces of coconut milk, vanilla extract, coconut extract, and lime zest. Beat on high speed until the frosting is light and fluffy.
- Once the cupcakes are completely cool, generously frost each one with the coconut lime frosting. You can use a piping bag for a decorative touch or simply spread it on with a spatula.
- For an extra touch, sprinkle some additional sweetened shredded coconut on top of each frosted cupcake. Serve and enjoy the tropical flavors!
Notes
- For a dairy-free option, use dairy-free yogurt instead of sour cream.
- Flax eggs can replace regular eggs for a vegan version.
- Freeze cupcakes for up to 3 months in a freezer-safe container.
