Creme of Coconut Cupcakes – a delicious recipe with coconut cake mix, eggs, oil, water, cancreme coconut, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees.
2
To make cupcakes, combine sifted cake mix and eggs in a medium mixing bowl.
3
Add oil and water.
4
Cream this mixture on a medium speed for 2 minutes.
5
Place baking cups into cupcake pans; bake twelve cupcakes at a time.
6
Pour about 1/2 cup of mixture into baking cup lined muffin pan.
7
Place cupcake pans on center rack in the oven and bake mixture for about 28 minutes.
8
Let cupcakes cool for about 90 minutes.
9
Repeat above steps until all cake mixture is used.
10
To prepare icing, fold together whipped topping, creme of coconut and grated coconut into a medium mixing bowl to form a creamy icing.
11
Freeze for 20 minutes.
12
Top each cupcake with a generous spoonful of icing.
13
Place a cherry in the center of each cupcake.
14
Keep cupcakes refrigerated until ready to eat.
326
kcal
Calories
32
g
Fat
2
g
Carbs
10
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (18 1/4 ounce) box coconut cake mix, sifted, 3 eggs, ¼ cup oil, 1 cup water, and more.
Yes, Creme of 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.
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