If you love coconut cupcakes, this recipe is for you. It takes a lot for me to call anything “the ultimate.” But these are. The Ultimate Coconut Cupcakes that is. Coconut cupcakes, filled with coconut filling, then topped with coconut cream cheese frosting, and garnished with coconut flakes. See… the ultimate. Is your mouth watering yet? Coconut haters, abort mission stat – because we’re about to jump into the coconut madness and there’s no turning back, my friends….
The Ultimate Coconut Cupcakes Recipe
- 1 white cake mix
- 8 oz (1 cup) sour cream
- 15 oz. can Cream of Coconut, separated (we’ll get to that in a sec)
- 3 egg whites
- 1/4 cup coconut oil (vegetable oil will work in a pinch)
- 1 package (3.4 oz) Coconut Cream JELLO Instant Pudding Mix
- 1 1/2 cup milk
- 8 oz. cream cheese, softened
- 2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1 cup coconut flakes, for garnish
PREHEAT oven to 350 degrees.
SEPARATE out the coconut (see photos below)
MIX together the cake mix, all of the liquid from cream of coconut (it’s about a cup), sour cream, egg whites and coconut oil. Whisk until combined and then whisk for two minutes. (A stand or hand mixer makes it easier.)
BAKE the cupcakes for 18-20 minutes until done (a toothpick comes out clean).
WHISK together the pudding mix and milk and put in refrigerator while cupcakes are baking. Cool cupcakes completely before moving to next step.
FILL cupcakes with pudding – see photo below for instructions.
FROSTING – Whip the cream from the cream of coconut with a mixer for 2-3 minutes until it becomes lighter and increases in volume. Mix in the cream cheese and whip together until combined. Add in vanilla extract and mix until combined. Slowly add in the confectioners sugar until all incorporated.
FROST the cupcakes with a piping bag.
GARNISH cupcakes with shredded coconut.
Recipe makes 24 cupcakes
Hello, cream of coconut. You can find it in the international foods aisle or in the cocktail/drinks area – depends on the grocery store.
There’s some solid goo on top – this is the cream. Spoon it off and use it in the frosting. Use the liquid in the bottom for the cake.
Use a piping bag with your largest tip to fill the cupcakes. Push the tip into the cupcake as far as you can (to the rim of the tip) and then squeeze in as much pudding as you can until it puffs up the cupcake. A dab will pop out of the top when it’s full. It’s ok – you cover it with frosting 🙂