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Coconut Cream Cupcakes with Homemade Buttercream Frosting
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3.64 from 46 votes

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 Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, coconut, cupcakes
Servings: 24

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.