Description
Deliciously moist Coconut Cupcakes made with French Vanilla cake mix and instant coconut cream pudding, enhanced by shredded coconut and a rich coconut buttercream frosting with hints of lime and vanilla. Perfect for tropical-inspired celebrations or a sweet treat anytime.
Ingredients
Cupcake Batter
- 1 package French Vanilla cake mix (15.25 ounces)
- 1 package instant coconut cream pudding mix (3.4 ounces)
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs (lightly beaten)
- 13 ounces unsweetened coconut milk (1 can; divided use)
- ⅔ cup sweetened shredded coconut
Frosting
- Remaining 9 ounces coconut milk (from the 13 ounces package)
- 2 cups unsalted butter (room temperature)
- Zest of 2 medium limes
- 1 teaspoon pure vanilla flavoring
- ½ teaspoon coconut flavoring
- 1 ½ pounds confectioners’ sugar (about 5 ¾ cups)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F. Line a cupcake pan with paper liners or spray the wells with non-stick cooking spray to prevent sticking.
- Make the Batter: In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, beat together the cake mix, instant coconut cream pudding mix, sour cream, vegetable oil, lightly beaten eggs, and 1/2 cup (4 ounces) of the canned coconut milk. Mix on medium speed for about two minutes until the ingredients are combined uniformly. Fold in the shredded coconut gently to maintain texture.
- Portion the Batter: Using a large cookie scoop, portion the batter evenly among 24 muffin wells, approximately 3 tablespoons per well, ensuring consistent cupcake size.
- Bake the Cupcakes: Place the cupcake pan in the preheated oven and bake for 18-22 minutes. The cupcakes are done when the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for about 10 minutes.
- Cool Completely: Remove the cupcakes from the tin and transfer to a wire rack to cool completely before frosting.
- Reduce the Coconut Milk for Frosting: While the cupcakes bake, pour the remaining 9 ounces of coconut milk into a medium saucepan with high sides. Bring it to a boil over medium heat while stirring occasionally. Reduce the heat to medium-low and simmer for about 20 minutes until reduced and slightly thickened. Remove from heat and cool completely, then cover and chill in the refrigerator for about an hour to thicken further.
- Prepare the Frosting: In a mixing bowl fitted with the paddle attachment, beat the unsalted butter and the chilled reduced coconut milk on medium-high speed for 5 minutes until light and fluffy. Add lime zest, pure vanilla flavoring, and coconut flavoring, mixing to combine.
- Add Confectioners’ Sugar: Lower the mixer speed to low and gradually add the confectioners’ sugar until fully incorporated. Turn off the mixer to check consistency and taste, then increase the speed back to medium-high and beat for an additional 3-4 minutes to achieve a smooth, fluffy buttercream.
- Frost the Cupcakes: Pipe or spread the frosting onto the cooled cupcakes evenly. Optionally garnish with a dusting of shredded coconut or extra lime zest for added flavor and decoration.
Notes
- Dividing the coconut milk between the batter and frosting is essential for moisture and flavor balance.
- Be sure the cupcakes are completely cooled before applying frosting to prevent melting.
- The reduced coconut milk for the frosting adds a concentrated coconut flavor and creaminess.
- Use fresh lime zest for the best citrus aroma.
- You can substitute sweetened shredded coconut with unsweetened if desired, but sweetness and texture will vary slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
