Coconut Cupcakes With Pomegranate Frosting Recipe

Name: Coconut Cupcakes With Pomegranate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (18.25 Oz. Box) Pillsbury Classic White Cake Mix; 13 ounces, fluid Coconut Milk; 1/3 cups Vegetable Oil; 3 whole Eggs; 1 teaspoon Vanilla; 2 cups Flaked Coconut; 1-1/2 cup Pomegranate Juice; 5 Tablespoons Butter, Softened; 4 Tablespoons Cream Cheese, Softened; 1/8 cups Milk; 1 pound Powdered Sugar

Servings: persons

1 box (18.25 Oz. Box) Pillsbury Classic White Cake Mix
13 ounces, fluid Coconut Milk
1/3 cups Vegetable Oil
3 whole Eggs
1 teaspoon Vanilla
2 cups Flaked Coconut
1-1/2 cup Pomegranate Juice
5 Tablespoons Butter, Softened
4 Tablespoons Cream Cheese, Softened
1/8 cups Milk
1 pound Powdered Sugar

1
Stir together cake mix, coconut milk, oil, eggs and vanilla until combined. Fold in coconut. Line a cupcake pan with cupcake liners. Divide batter evenly among them.
2
Bake at 350 degrees for 18-22 minutes or until the tops spring back when lightly touched. Remove from the pan and cool on wire racks.
3
To make the frosting, in a saucepan, bring pomegranate juice to a low boil. Reduce heat slightly and allow juice to boil down until reduced to half its volume. Allow to cool.
4
Blend together butter and cream cheese. Add pomegranate reduction. Gradually add the powdered sugar, using milk to maintain the frosting consistency, as necessary.

964

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) Pillsbury Classic White Cake Mix, 13 ounces, fluid Coconut Milk, 1/3 cups Vegetable Oil, 3 whole Eggs, and more.

Yes, Coconut Cupcakes With Pomegranate Frosting 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.

Coconut Cupcakes With Pomegranate Frosting

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