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Coconut Cream Cupcakes with Homemade Buttercream Frosting
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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!
Course Dessert
Cuisine American
Keyword buttercream, coconut, cupcakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Kasey


  • 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.