Coconut Cupcakes

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La Cocina Goya

Attention coconut lovers: These Coconut Cupcakes are not to be missed! Simply dress up a standard vanilla cake mix with creamy, tropical GOYA® Coconut Milk, and top with a decadent yet simple homemade coconut frosting. The results: a double dose of coconut heaven.

  • Ingredients
  • Directions

1 box (15.25 oz.)

super moist vanilla cake mix

1 cup

sour cream


eggs, lightly beaten


lime, zested and juiced


shredded coconut, divided

1 cup

(2 sticks) butter, at room temperature

1 pkg. (8 oz.)

cream cheese, at room temperature

1 box (1 lb.)

confectioners’ sugar

1 tsp.

vanilla extract


Kitchen View

For the Cupcakes:

Step 1

Heat oven to 350°F. Line 24 cups of standard muffin tins with paper or foil cupcake liners; set aside.

Step 2

In bowl of standing mixer fitted with paddle attachment ( or in medium mixing bowl using hand mixer), beat together cake mix, 1 cup coconut milk, sour cream, vegetable oil, eggs and lime juice until well combined. Stir in ¾ cups shredded coconut.

Step 3

Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, rotating pan halfway through, until tops are firm to the touch and thin knife inserted in centers comes out clean, 20-23 minutes. Transfer tins to cooling racks; cool 10 minutes. Remove cupcakes from tins onto cooling racks; set aside until completely cooled.

For the Frosting

Step 4

Meanwhile, transfer remaining coconut milk to small saucepan over medium heat. Simmer until coconut milk thickens and reduces to ¼ cup, about 10 minutes; set aside until completely cool.

Step 5

In bowl of standing mixer fitted with balloon whisk attachment (or in medium mixing bowl using hand mixer), beat together cooled coconut milk, butter, cream cheese and lime zest on medium-high speed until smooth and combined, about 2 minutes. Reduce speed to low. Gradually beat in confectioners’ sugar until completely incorporated, occasionally scraping down sides of bowl with spatula. Beat in vanilla extract. Increase speed to high; beat until light and fluffy, about 3 minutes more.

Step 6

Using small, offset spatula, spread cooled cupcakes with frosting. Or, transfer to large zip-top bag; snip off comer of bag. Pipe frosting onto each cupcake, starting at edges and ending with peak in the center. Sprinkle with remaining shredded coconut.

New from Goya

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