Delicious Coconut Cupcake Recipe

Three coconut cupcakes with frosting and maraschino cherries on a platter.

This Delicious Coconut Cupcake Recipe makes super moist and tender cupcakes with real coconut flakes crowned with a vanilla coconut frosting with maraschino cherries on top!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Cool 1

Total Time 1 40

Servings cupcakes

Calories 111kcal

Author Sharon Garofalow

Equipment

Mixing bowl
Whisk
oven
cupcake pan
Cupcake liners
cooling rack
Piping bag with tip

Ingredients

1 box yellow cake mix
1 cup coconut milk
½ cup vegetable oil
¼ cup coconut flakes
3 eggs large
1 tsp coconut extract

For the frosting:

2 cans vanilla whipped frosting
2 tsp coconut extract
Maraschino cherries for topping

Instructions

Preheat the oven to 350 degrees. Line a cupcake pan with cupcake liners.
Add the cake mix, coconut milk, vegetable oil, coconut flakes, eggs, and coconut extract to a large bowl or stand mixer, and beat for 2-3 minutes on medium.
Fill cupcake liners about half way with batter, then transfer the pan to the oven, and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove cupcakes from the oven, then cool completely before frosting.
Once ready to frost the cupcakes, add the frosting and coconut extract to a bowl and stir to combine.
Fit a piping bag with the frosting tip, then fill ¾ of the way with frosting.
Position the frosting tip over the center of the cupcake, and pipe the frosting out, into one big dollop.
Add a cherry to the top of each cupcake.

Notes

Add nuts like almonds into the batter for some crunch. Can also add in raisins for more flavor and chew.
Alternatively, you can use cream cheese frosting instead of vanilla frosting.
Cool the cupcakes completely before frosting.

Nutrition