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Coconut Cupcakes on a platter.
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Easy Coconut Cupcakes (cake mix)

These moist, fluffy Coconut Cupcakes start with a box of cake mix! They have delicious coconut flavor and are frosted with a light coconut whipped cream cheese frosting.
Prep Time15 minutes
Cook Time16 minutes
Additional Time15 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Author: Melissa and Bebe

Ingredients

  • 1 box white cake mix, sifted (15.25 oz) (We used Duncan Hines White Cake Mix- Perfectly Moist)
  • 1 cup all purpose flour (121g)
  • 1 cup granulated sugar (200g)
  • ½ teaspoon salt
  • 1 cup sour cream (242g) (We used "full fat")
  • ½ cup unsalted butter, melted (113g) (This is 1 stick of butter, melted)
  • 1⅓ cup milk (325g) (we use 2 percent or whole milk)
  • 3 whole large eggs
  • 2½ teaspoons coconut extract (10g)
  • 2 teaspoon vanilla extract (8g)
  • 1 cup sweetened, flaked coconut (We use Bakers Angel Flake)

Whipped Coconut Cream Cheese Frosting

  • 8 oz cream cheese softened (We used one 8 oz package, full fat)
  • 1 cup conefctioners sugar, measure then sift (115g)
  • 1 teaspoon vanilla extract (4g)
  • ½-1 teaspoon coconut extract (2-4g) Start with ½ teaspoon and increase to your liking.
  • 1 ½ cups heavy whipping cream (348g)

Instructions

  • Preheat the oven to 350 degrees F. Place liners into cupcake pan(s).
  • In the bowl of your mixer, combine all ingredients except for the flaked coconut (which we will add at the end).
  • Mix the ingredients on low speed for about 15 seconds to incorporate, then mix on medium speed for two minutes. Scrape down the bottom and sides of the bowl with a rubber spatula as needed.
  • Gently fold in the cup of flaked coconut.
  • Scoop the batter into the paper liners of the cupcake pans. We added about ¼ cup of batter per cupcake. Bake for 15-18 minutes. (**Baking times may vary, check the cupcakes as the end time approaches and adjust time if needed).
  • We like to remove the cupcakes from the pans just after baking, moving them to a cooling rack. Allow to cool completely before frosting.

Whipped Coconut Cream Cheese Frosting

  • Freeze your mixing bowl and beaters 15 minutes before whipping the cream (20-30 minutes if chilling in the refrigerator.)
  • Use the whisk attachment for a stand mixer, or beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak or falls over slightly. Keep in the refrigerator while completing the next step.
  • In another bowl combine the cream cheese, powdered sugar, coconut extract, and vanilla. Mix (we used hand mixer) until very smooth.
  • Then, gently fold the cream cheese mixture into the whipped cream. Cover and refrigerate until ready to use.

Filling and frosting the cupcakes

  • Filling the cupcakes is an optional step. If filling the cupcakes, use a disposable piping bag filled with frosting, with the tip snipped away. Holding the bag vertically, insert the piping bag halfway down into the center of the cupcake and squeeze the bag for a few seconds to fill. (See notes for additional tips).
  • Then, swirl or pipe frosting on top of the cupcakes- we used piping bag fitted with a large 1M star tip. A 2D works well too.

Storing the Cupcakes

  • Because of the frosting, these cupcakes need refrigeration. Store the cupcakes in an airtight container, under a cake dome, or in a sealed bakery box. ***For the very best flavor and texture, remove the cupcakes from the refrigerator a couple of hours before serving. This will allow them time to warm and soften.

Notes

Filling the Cupcakes: Before filling the cupcakes, you can pipe frosting onto a plate, counting the number of seconds it takes to get to the desired amount. Then, you'll know about how much filling you are putting into each cupcake. (If you have an extra cupcake, you can also do a trial run, then cut the cupcake in half to see the amount of filling inside.) 
Freezing the Cupcakes   These cupcakes can be baked in advance and frozen. Line them up in rows on a tray or cake cardboard. Then, layer plastic wrap on top, followed by aluminum foil. Freeze for up to three months. To thaw, remove from the freezer, remove the wrapping after about 10 minutes, and continue to bring to room temp. Fill and frost as usual.