Coconut Cupcakes
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.
Total Time
60m
Prep Time:10m
Yields:24 Cupcakes
Ingredients
1 box
(15.25 oz.)
<p><span>super moist vanilla cake mix</span></p>
1 can
(13.5 oz.)
GOYA® Coconut Milk, divided
1 cup
<p><span>sour cream</span></p>
½ cup
3
<p><span>eggs, lightly beaten</span></p>
1
<p><span>lime, zested and juiced</span></p>
1½ cups
<p><span>shredded coconut, divided</span></p>
1 cup
(2 sticks) butter, at room temperature
1 pkg.
(8 oz.)
<p><span>cream cheese, at room temperature</span></p>
1 box
(1 lb.)
<p><span>confectioners’ sugar</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
Directions
For the Cupcakes
Step 1
<p>Heat oven to 350°F. Line 24 cups of standard muffin tins with paper or foil cupcake liners; set aside.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
For the Frosting
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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Coconut Cupcakes
Prep Time: 10m
Total time: 60m
Yields: 24 Cupcakes
<p>Attention coconut lovers: These Coconut Cupcakes are not to be missed! Simply dress up a standard vanilla cake mix with creamy, tropical GOYA® <a title="Coconut Milk" href="https://goya.com/en/products/coconut-milk-goya" data-id="5061">Coconut Milk</a>, and top with a decadent yet simple homemade coconut frosting. The results: a double dose of coconut heaven.</p>
Ingredients
1 box (15.25 oz.)
<p><span>super moist vanilla cake mix</span></p>
1 can (13.5 oz.)
GOYA® Coconut Milk, divided
1 cup
<p><span>sour cream</span></p>
½ cup
3
<p><span>eggs, lightly beaten</span></p>
1
<p><span>lime, zested and juiced</span></p>
1½ cups
<p><span>shredded coconut, divided</span></p>
1 cup
(2 sticks) butter, at room temperature
1 pkg. (8 oz.)
<p><span>cream cheese, at room temperature</span></p>
1 box (1 lb.)
<p><span>confectioners’ sugar</span></p>
1 tsp.
<p><span>vanilla extract</span></p>
Directions
For the Cupcakes
Step 1
<p>Heat oven to 350°F. Line 24 cups of standard muffin tins with paper or foil cupcake liners; set aside.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
For the Frosting
Step 4
<p>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.</p>
Step 5
<p>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.</p>
Step 6
<p>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.</p>
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