Coconut Cupcakes Step By Step

For the Cupcakes:

• 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 (see notes below)
• ⅔ cup sweetened shredded coconut

For the Frosting:

• remaining 9 ounces of coconut milk
• 2 cups unsalted butter room temperature
• zest of 2 medium limes
• 1 teaspoon pure vanilla extract
• ½ teaspoon coconut extract
• 1 ½ pounds confectioners’ sugar about 5 ¾ cups

Also Read:- Chicken Spaghetti Casserole Step By Step

Instructions

1. Warm the oven up to 350°F. Spray nonstick cooking spray into the wells of a cupcake pan or line them with paper cups.
2. Mix the cake and pudding mix, sour cream, oil, eggs, and 1/2 cup (4 ounces) coconut milk in a stand mixer bowl with the paddle attachment or a big bowl with a hand mixer. On medium speed, beat for about two minutes, or until everything is well mixed. Add the coconut shreds and mix them in.
3. With a big cookie scoop, put about 3 tablespoons of batter into each of the 24 muffin pan wells.
4. Place the cakes in an oven that has already been heated. Bake for 18 to 22 minutes, or until the tops spring back when lightly touched and a toothpick put into the middle comes out clean. Do not take out the cupcakes from the muffin tins until they are nearly cool.
5. Take the cupcakes out of the muffin tins and set them on a wire rack to cool completely. Get the frosting ready.

To make the frosting

1. Put the rest of the coconut milk into a medium pot with high sides while the cupcakes are baking. Bring the coconut milk to a boil over medium-low heat, stirring every now and then. For about 20 minutes, turn the heat down to medium-low and let the coconut milk cook down. Turn off the heat and let the coconut milk cool all the way down. Place the coconut milk in the fridge for about an hour with the lid on. This will make it a little thicker.
2. Mix the butter and the coconut milk that has been boiled down and cooled in the bowl of a stand mixer with the paddle attachment for about 5 minutes on medium-high speed. Mix the vanilla, coconut extract, and lime zest together after adding them.
3. Reduce the speed of the mixer to low and add the confectioners’ sugar slowly until it is fully mixed in. Take the mixer off the counter and taste and feel the frosting. The mixer should be set back to medium-high speed. Beat the mixture for three to four minutes, or until it is fluffy and light.
4. Once the cupcakes are cool, pipe the frosting on top of them. If you want, you can decorate them with extra lime zest or shredded coconut.

Nutrition

• Serving: 1cupcake |
• Calories: 369kcal |
• Carbohydrates: 52g |
• Protein: 3g |
• Fat: 30g |
• Saturated Fat: 16g |
• Polyunsaturated Fat: 5g |
• Monounsaturated Fat: 7g |
• Trans Fat: 1g |
• Cholesterol: 74mg |
• Sodium: 199mg |
• Potassium: 90mg |
• Fiber: 1g |
• Sugar: 14g |
• Vitamin A: 572IU |
• Vitamin C: 1mg |
• Calcium: 69mg |
• Iron: 1mg |

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