Easy Coconut Cupcakes

Name: Easy Coconut Cupcakes
Yield: 1 serving
Ingredients: 1 box Pillsbury Yellow Cake Mix; 1 cup coconut milk; 1 cup sour cream; ½ cup vegetable oil; 3 eggs; 1 cups shredded or flaked coconut; 1 can Pillsbury Cream Cheese Frosting or Vanilla Frosting; cup Optional 1 additional shredded coconut to garnish cupcakes

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Cake, Baked Goods

Easy Coconut Cupcakes

Christopher Espinosa

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

1 box Pillsbury Yellow Cake Mix
1 cup coconut milk make sure it's coconut milk
1 cup sour cream
½ cup vegetable oil
3 eggs lightly beaten
1 cups shredded or flaked coconut
1 can Pillsbury Cream Cheese Frosting or Vanilla Frosting
cup Optional 1 additional shredded coconut to garnish cupcakes

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Instructions

1. Heat oven to 350°F. Line cupcake pans with 24 cupcake liners.
2. In a large bowl beat together cake mix, coconut milk, sour cream, vegetable oil, and eggs. Stir in 1 cup shredded or flaked coconut.
3.Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, for approximately 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
4. Frost with Pillsbury Vanilla or Cream Cheese Frosting and garnish with toasted or shredded coconut. Decorate with Easter candies if desired.