Easy Coconut Cupcakes
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Easy Coconut Cupcakes
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 1 yellow cake mix Pillsbury brand
- 1 cup coconut milk make sure it's coconut milk
- 1 cup sour cream
- ½ cup vegetable oil
- 3 egg lightly beaten
- 1 cups coconut shredded or flaked
- 1 cream cheese frosting or vanilla frosting, Pillsbury brand
- cup coconut shredded, for garnish
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.
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