Easy Coconut Cupcakes
These Easy Coconut Cupcakes are a tropical delight! Moist, fluffy, and topped with creamy frosting, they’re perfect for any gathering.
Servings: 12 servings
Ingredients
- 1 box Pillsbury Yellow Cake Mix
- 1 cup coconut milk ensure it's rich for flavor
- 1 cup sour cream adds creaminess
- ½ cup vegetable oil for richness
- 3 large eggs slightly beaten
- 1 cup shredded or flaked coconut for texture
- 1 can Pillsbury Cream Cheese Frosting or Vanilla Frosting for topping
- ½ cup additional shredded coconut for optional garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the cake mix, coconut milk, sour cream, vegetable oil, and eggs. Mix until smooth.
- Gently fold in the shredded coconut.
- Fill each cupcake liner about 2/3 full with the batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack.
- Frost the cooled cupcakes with the frosting.
- Sprinkle additional shredded coconut on top if desired.
Equipment
- Mixing bowls
- Electric Mixer
- Cupcake pan
- Cupcake Liners
- Cooling rack
Notes
- Make the batter ahead and refrigerate for up to 24 hours before baking.
- Store baked cupcakes in an airtight container for up to three days.
- For longer storage, freeze without frosting for up to three months.