I love cupcakes but sometimes I don’t want to spend a long time making them. So this past weekend I decided to make some super quick, super easy coconut cupcakes…with the help of a cake mix.
The end result was a light, tropical cupcake that was catapulted with a silky cream cheese frosting. These would be perfect for Easter with the family.
1 box Duncan Hines French Vanilla Cake mix
1 1/3 c water
1/3 c oil
1 tsp vanilla extract
1 tsp almond extract
1 1/2 c sweetened coconut flakes
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, add all ingredients, except coconut flakes. Using a mixer, beat until combined. Fold in coconut until mixed thoroughly.
Prepare muffin tins by adding liners. Using a cookie scoop, fill muffin tins about 3/4 full. Bake for 14-16 minutes, or until a toothpick comes out clean when you test the cupcake.
Top with a cream cheese frosting and toasted coconut flakes.
I used the cream cheese frosting recipe from the Coconut Cupcakes with Coconut Cream Cheese Frosting I made last year.