Coconut Cupcakes

Coconut cake is a favorite pick at parties and daytime events. This rich, sweet cupcake is a sophisticated treat. Garnish with jellybeans for an easy springtime treat.

Serves: 24Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy

Serves: 24


  • 1 box (18.25 oz.) white cake mix with pudding
  • 1 1⁄4 cups buttermilk
  • 2 large eggs
  • 1⁄4 cup softened butter
  • 2 tsp. vanilla extract
  • 1⁄2 tsp. coconut extract
  • 1 container (16 oz.) whipped topping
  • 1 cup sweetened flaked coconut


  • Preheat oven to 350°F. Line a muffin tin with paper baking cups. Spray lightly with cooking spray.
  • Using an electric mixer set on low speed, combine the cake mix, buttermilk, eggs, butter, and extracts until a moist batter begins to form.
  • Turn batter into cups, filling just a touch more than half full. Bake for 25 minutes. Allow cupcakes to cool completely.
  • Frost cupcakes with whipped topping and garnish with flaked coconut.