The Ultimate Coconut Cupcake, by Beverly Hicks Burch

Print Friendly, PDF & Email

The Ultimate Coconut Cupcake

The other day when I was planning some special food choices for our out of town guest, I discovered coconut was a big favorite of his. I remembered seeing a coconut cupcake recipe I had wanted to try and this seemed like the perfect time to give it a try.

The recipe was from Southern Living. It’s simple to make and you get big results and raves for the effort.

As usual I made a change or two I thought would make it a little better. The original recipe called for a white cake mix. I used a French Vanilla cake mix. Also, the butter cream icing in my opinion is just as good with a low fat cream cheese. And, of course as I always say, always use real vanilla flavoring…never artificial vanilla. That is one of my big secrets and tips in baking.

This recipe makes 24 luscious, delicious creamy cupcakes. I like mine with a cup of Island Coconut coffee or Golden French Toast coffee…as the Campbell Soup kids use to say…mmm, mmm, mmm good!

The Ultimate Coconut Cupcake

1 box French vanilla cake mix with pudding (may say moist)

1 ¼ cups low fat buttermilk

¼ cup melted butter

2 eggs, beaten

2 teaspoon pure vanilla flavoring

½ teaspoon almond extract

1. Preheat oven to 350°.

2. In a mixing bowl add all the ingredients and beat with and electric mixer on low just until dry ingredients are moist.

3. Increase speed to medium and beat for 2 minutes. Scrape the sides of the bowl if needed.

4. Line 2 muffin pans with paper or foil liners. Fill each cup about two thirds full.

5. Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and cool completely before icing. Ice with Coconut Buttercream Icing.

Coconut Buttercream Icing

1/2 cup softened butter

3 ounces low fat cream cheese (you can use regular cream cheese)

1 – 16 oz. box powder sugar

5 tablespoons cream of coconut

1 teaspoon pure vanilla flavoring


1. Beat butter and cream cheese until creamy.

2. Gradually beat in powder sugar until blended.

3. On medium speed gradually add cream of coconut and vanilla flavoring. Beat until smooth.

4. Spread on cupcakes. Sprinkle coconut on top of cupcakes.


Coconut cupcakes

© 2012 Beverly Hicks Burch All Rights Reserved.

Tagged: , , , , , , , ,

Comments: 2

  1. Pasta Princess March 6, 2012 at 11:18 am

    I love love love coconut and these look heavenly! Thanks for posting 🙂

    • bamasteelmagnolia March 12, 2012 at 12:34 am

      You very welcome! You will love the first and last bite of these cupcakes!

      Thanks for stopping by!

%d bloggers like this: