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!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 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
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.