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Homemade Coconut Cupcakes recipe photo

Coconut Cupcakes

These Coconut Cupcakes are a tropical delight! Moist, flavorful, and topped with rich coconut frosting, they're perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 package French Vanilla cake mix (15.25 ounces)
  • 1 package instant coconut cream pudding mix (3.4 ounces)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 4 large eggs (slightly beaten)
  • 1 can unsweetened coconut milk (13 ounces, divided use)
  • 1 cup sweetened shredded coconut
For the Frosting:
  • 2 cups unsalted butter (room temperature)
  • Zest of 2 medium limes (for frosting)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon coconut extract
  • 1 ½ pounds confectioners sugar (about 5 cups)

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake liners
  • Cupcake pan
  • Cooling rack
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners while the oven is heating.
  2. 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.
  3. Fold in the sweetened shredded coconut gently until evenly distributed throughout the batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.