Real Recipes From Real Home Cooks ®

mini coconut cupcakes

(1 rating)
Recipe by
Nancy McLendon
Crystal Springs, MS

Tuesday night was eat out night! But, I wanted a little something sweet afterwards, so, I got in the kitchen to see what we had. I found a Duncan Hines Classic White cake mix and confectioners' sugar, and coconut! I decided to make coconut mini cupcakes!! We thoroughly enjoyed them and I hope y'all do too!!! As Julia Child would say....Bon Appetite!

(1 rating)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For mini coconut cupcakes

  • 1
    duncan hines classic cake mix, use milk instead of water and butter instead of oil
  • 1 1/2 c
    coconut
  • 6 Tbsp
    butter
  • 1 lb
    package confectioners' sugar
  • 1/4 c
    light cream, (i used whole milk, it did just as well)
  • 1 1/2 tsp
    vanilla extract

How To Make mini coconut cupcakes

  • 1
    Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
  • 2
    The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.

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