Coconut Cupcakes Recipe

Name: Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; 1 box Coconut Cake Mix; 1 box Coconut Pudding Mix; 1/2 cups Sugar; 3/4 cups Water; 3/4 cups Oil; 1 cup Sour Cream; 4 whole Eggs; 1 teaspoon Coconut Extract; _____; FROSTING; 1/2 cups Butter, Softened; 1 package Cream Cheese Softened (8 Oz.); 1 teaspoon Vanilla; 4 cups Powdered Sugar

Servings: persons

CUPCAKES
1 box Coconut Cake Mix
1 box Coconut Pudding Mix
1/2 cups Sugar
3/4 cups Water
3/4 cups Oil
1 cup Sour Cream
4 whole Eggs
1 teaspoon Coconut Extract
_____
FROSTING
1/2 cups Butter, Softened
1 package Cream Cheese Softened (8 Oz.)
1 teaspoon Vanilla
4 cups Powdered Sugar

1
For the cupcakes:
2
In a large bowl, add the cake mix, pudding mix, and sugar. To these dry ingredients, add the water, oil, sour cream, eggs and coconut extract. Mix with electric beaters for about 3-4 minutes on high.
3
Pour your batter into lined cupcake pan. I like to make small cupcakes, so depending on the size of your cupcakes, you will need to cook at 350F and watch until they are golden brown and a toothpick comes out clean (about 20 minutes).
4
Then let cool and frost the cupcakes with your cream cheese frosting.
5
To make the frosting:
6
Soften the butter and cream cheese, add the vanilla, and then slowly beat in the powdered sugar until you get the right consistency. I like to sprinkle coconut on top of the cupcakes. In the picture, I dyed the frosting pink for a birthday party. Enjoy!

1596

kcal

Calories

106

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CUPCAKES, 1 box Coconut Cake Mix, 1 box Coconut Pudding Mix, 1/2 cups Sugar, and more.

Yes, Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions