Quick And Easy Coconut Cupcakes

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line muffin tin with paper cupcake liners and set aside.

3. 3

   In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.

4. 4

   Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).

5. 5

   Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.

6. 6

   Transfer to a rack to cool.

7. 7

   Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.

No nutritional information available.

No additional tips available.