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Check out these semi-homemade Coconut Cream Cupcakes! Made from a doctored-up cake mix and topped with homemade buttercream frosting…easy AND delicious!

If you like coconut as much as I do, you’re going to LOVE these semi-homemade Coconut Cream Cupcakes with Homemade Buttercream Frosting!

Made from a doctored up cake mix and homemade buttercream frosting, these Coconut Cream Cupcakes are easy AND delicious!

When that craving for coconut cupcakes hits, coconut lovers will be so happy that they have this moist cupcakes recipe! If you’re a fan of coconut, you seriously can’t miss these cake mix cupcakes!

how to make cupcakes with homemade frosting

Coconut Cream Cupcake Recipe

One of my most favorite things to splurge on is cupcakes. I love all cupcakes! I also love cake, but having a cupcake is like having a perfectly sized portion of a piece of cake right in your hand.

Plus, it’s easy to eat, you get the perfect amount of cake and frosting in each bite and they’re just so darn cute! I have to refrain from making them often since they are so easy to just grab one as you’re walking by the counter. I end up eating way more than I should!

One of my favorite flavors of cupcakes is coconut! I love coconut anything, really. When I was growing up, my mom made the best coconut cake. And I wanted to take that same delicious taste and put into a cupcake form.

I’m pretty sure I accomplished that with these easy to make, Coconut Cream Cupcakes!

close up of coconut cupcakes

You could make this Coconut Cream Cupcake from scratch (like my Coconut Cake), but I’ve found that doctoring up a cake mix provides the best flavor and consistency every time.

I use Duncan Hines cake mixes since they are Wilton approved. Did you know that MOST wedding cakes come from this box mix? I had no idea until I saw a local baker buying a ton at the store one day and then a friend of mine shared this secret from her cake making classes!

See…anyone can be an amazing baker with just a little practice and these cupcakes are about as easy as it gets!

Ingredients for this moist coconut cupcake recipe

See recipe card below this post for ingredient quantities and full instructions.

  • White cake mix
  • All purpose flour
  • Granulated white sugar
  • Salt
  • Water
  • Vegetable oil or canola oil
  • Vanilla extract
  • Sour cream
  • Eggs
  • Coconut cream

How to make Coconut Cupcakes topped with shredded coconut

Step 1: Preheat the oven

Preheat the oven to 350°F.

Step 2: Line the cupcake pan

Place cupcake liners in cupcake pans.

Step 3: Mix the ingredients

In a large bowl, whisk together cake mix, flour, sugar, and salt.

Step 4: Beat

Add remaining ingredients and beat for 2 minutes, or until well blended.

Step 5: Fill the cupcake liners

Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full.

Step 6: Bake

Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool the cupcakes

Remove cupcakes to a wire rack to cool.

Step 8: Add the coconut cream

Using a chopstick or straw, poke several holes in each cupcake. Pour about a tablespoon of coconut cream into each cupcake.

Step 9: Cool and frost

Allow to cool and frost with my buttercream frosting using a 1m tip to create bakery-style frosted tops.

Step 10: Top with coconut

Top with sweetened coconut – patting down slightly so that it doesn’t fall off.

easy cake mix cupcakes topped with coconut

I use my buttercream frosting and top with sweetened coconut. I have to say that the frosting is key to an amazing cupcake! It’s not too sweet or heavy. My recipe always turns out the same which makes it the best go-to frosting for cupcakes or cakes!


How to Store Coconut Cream Pie Cupcakes

Add the cupcakes to an airtight container and keep them stored in the fridge. They should stay fresh for up to 2 days.

FAQ

Can I use other toppings for the frosting?

You can. I think adding a coconut cream cheese frosting would be super delicious as well. Anything that you think will pair well with the flavor of the cupcake batter is fair game to use! Add some powdered sugar to the top of the cupcakes as well!

Do you have to add the coconut filling?

These cool cupcakes are so good with the secret ingredient filling in the middle! Adding in the cream of coconut makes for the best coconut cake and cupcake flavor, ever. The first time you make these cupcakes, add the middle! It’s a wonderful recipe when you make it just like it calls for!

Can you freeze baked cupcakes?

You bet! Just add the baked cupcakes to a freezer safe bag and freeze them for later. Once you unthaw them, you can then add the frosting fresh on top.

Coconut Cream Cupcakes with Homemade Buttercream Frosting

More Easy Cupcakes

How to Make Coconut Cream Cupcakes with Homemade Buttercream Frosting

Coconut Cream Cupcakes with Homemade Buttercream Frosting

Coconut Cream Cupcakes with Homemade Buttercream Frosting

Check out these semi-homemade Coconut Cream Cupcakes! Made from a doctored up cake mix and topped with homemade buttercream frosting…easy AND delicious!
3.68 from 37 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 24
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients  

  • 1 Duncan Hines box white cake mix
  • 1 cup all-purpose flour
  • 1/2 cup granulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 Tablespoons vegetable or canola oil
  • 1 teaspoon good vanilla extract
  • 1 cup sour cream
  • 3 large eggs
  • 1 can coconut cream sometimes found in the alcohol section

Instructions 

  • Preheat oven to 350°F.
  • Place cupcake liners in cupcake pans
  • In a large bowl, whisk together cake mix, flour, sugar and salt.
  • Add remaining ingredients and beat for 2 minutes, or until well blended.
  • Use an ice cream scoop to fill prepared cupcake tins- fill about 3/4 full.
  • Bake about 18 minutes, or until toothpick inserted in center comes out clean.
  • Remove cupcakes to wire rack to cool.
  • Using a chop stick or straw, poke several holes in each cupcake. Pour in about a tablespoon of coconut cream into each cupcake
  • Allow to cool and frost with my buttercream frosting using a 1m tip to create bakery style frosted tops
  • Top with sweetened coconut – patting down slightly to so that it doesn’t fall off.
Keyword: buttercream, coconut, cupcakes
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!
buttercream frosting

Buttercream Frosting

Buttercream Frosting is easy to make with my simple tips and tricks! Take your cake and cupcake recipes from ordinary to extraordinary with real butter, confectioners sugar, vanilla, milk, and salt! 
3.78 from 48 votes
Course: Dessert
Cuisine: American
Author: Kasey Schwartz
Servings: 24
Prep Time: 10 minutes
Total Time: 28 minutes

Ingredients  

  • 2 sticks unsalted butter
  • 5 cups confectioners sugar
  • 1 tablespoon vanilla extract
  • dash of salt
  • 3-4 tablespoons milk

Instructions 

  • Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute.
  • Reduce the speed to low, slowly add confectioners, and beat until fully incorporated and smooth, about 3 minutes. Stop the mixer and scrape down the paddle and sides of the bowl with a rubber spatula.
  • Add vanilla and salt. Mixing completely.
  • Add milk one tablespoon at a time until it’s a smooth consistency. Turn mixer to high and beat until light and fluffy.

Video

Nutrition

Calories: 101kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 2mg | Sugar: 25g | Vitamin A: 3IU | Calcium: 2mg | Iron: 1mg
Keyword: buttercream, cake, cupcakes, dessert, frosting, icing
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Need to alter a recipe for other measurements? Try this free printable that shows you How Many Cups in a Quart, Pint or Gallon and other valuable ways to translate while you cook.

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About Kasey Schwartz

Hi, I’m Kasey, Founder of All Things Mamma – where I am dishing up family favorite recipes that are easy to make with simple, everyday ingredients. Plus – tips and tricks for living your best life!

Comments

  1. 2 stars
    Added all remaining ingredients as per the directions….the recipe needs to have better instructions… was making these for a party tonight and don’t have the time to start all over….can’t serve them they way they are, very disappointed!

  2. How much is two sticks of butter? All sticks are different —how many cups

    1. Michelle - ATM Team says:

      Two sticks = 1 cup 🙂

  3. diana douthit says:

    You need to change instructions to read all ingredients except for the coconut cream I added all remaining ingredients as directed and had a very runny mix tried baking any ways and a cupcake they were not so I’ll try again without the cream in the mix, very upset for wasting all the ingredients

  4. I love cake mix recipes and I cannot wait to make these coconut cream cupcakes! Pinned and thank you for the recipe!

  5. Gerri Ensminger says:

    The recipe was not very clear, inasmuch as it said to add remaining ingredients to batter and only after I had already added everything, it said to put cocunut cream in cupcakes. Cupcakes still turned out, however.

  6. Carmen Barrera says:

    Can I make this coconut cake recipe in a 13×9 pan instead? Also , would like to add some fresh raspberries, will it work? Thank you, love this recipe!

    1. JustineLee says:

      Yes you can definitely make this recipe in a 13×9 pan! And we think fresh raspberries would be delicious 🙂

      -From the All Things Mamma Team

  7. 1 star
    Wish the recipe was a little more clear. Didn’t say anywhere to save coconut cream til the end. Just said to add “remaining ingredients to batter.” Ended up with enough runny batter for 50 cupcakes but sadly none were edible. Very annoyed.

  8. I noticed comments re: coconut cream. Can you clarify how to implement this ingredient?

  9. I use the Duncan coconut cake mix and a bit of coconut extract! Follow your 10 tips! They are amazing!!!!

    1. Oops! And coconut pudding!!! Will be making for Easter!!

      1. That sounds so good!! Thanks for sharing!!

  10. I was wondering how to make this into a CHOCOLATE Buttercream Frosting?

    1. It’s easy! I just add in about 1/4 cup of powdered cocoa to my powdered sugar and make like the recipe states. 🙂

  11. Kita Bryant says:

    My mom use to make a coconut cake that I never ate because I hated coconut at the time and then one day I tried her cake because I needed something sweet and I have been in love ever since. Must try these

  12. My husband would just flip over these. He loves cake, but especially if it has coconut on it.

  13. The icing didn’t turn out as solid as I expected. Did I do something wrong?

    1. Well, my guess is that maybe your butter was too soft. I set mine out while I’m making the cupcakes so it’s not hard but not soft. Right in the middle. 🙂 Not sure if that was it, but worth checking next time. Let me know!

  14. I’d use coconut oil instead of vegetable or canola.

  15. Martha Cloys says:

    Hi,
    Did you use any coconut cream in the batter or just add 1 TBS. to each cupcake after they were baked?
    Thanks!

    1. If you make this as a cake instead of cupcakes, would you still poke holes and pour in the cream throughout?

  16. Vicki Stevens says:

    I just found this site bur love love love it already. I knew some of the things y’all posted like the 10 tricks of make box mix taste like scratch. I learned that from my grandma. But your buttercream icing recipe is the BOMB. I just love it. Very addictive. I too am a coconut lover. Anything I can put it in I do. Thanks for the post. Please post more.

  17. Hi,
    The recipe says to add the remaining ingredient to the cake batter, but do you save the coconut cream for the end, or do you add it in the batter?

    Thanks !

  18. About how many cupcake will recipe frost? ty for responding

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