This post may contain affiliate links. Please read our privacy policy.
Light and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one incredibly flavorful treat. No one would ever guess these cupcakes started off with a cake mix!
I love coconut.
I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And that’s ok!
But those of us that like it tend to be all-in on it, whether it’s in the form of coconut cream bars, coconut macaroons, impossible coconut pie, or coconut cheesecake.
So if that’s you, I know you’ll love these coconut cupcakes, packed with coconut flavor from the tender cupcake to the coconut-lime buttercream frosting.
And the best part? They’re totally easy to make with a cake mix!
MY FAVORITE COCONUT CUPCAKES
This coconut cupcake recipe is one of those that came about when I was trying to use up some random ingredients in my pantry one day.
I had a cake mix, some instant pudding mix, and a can of coconut milk. I knew I could make some magic happen with that!
The cupcake base is made simple with my favorite doctored cake mix recipe.
I don’t mind making cupcakes from scratch, like my funfetti cupcakes or my cherry cheesecake cupcakes. But sometimes you just wanna go simple and start with a cake mix, ya know?
The frosting for these coconut cupcakes is really where this recipe shines, though. I took my classic buttercream frosting recipe and made it even more amazing with coconut milk and some lime zest.
The flavors are summer-y and will make you feel like you’re vacationing on a beach, even if it’s cold and dreary where you are.
HOW TO MAKE COCONUT CUPCAKES WITH CAKE MIX
Dressing up cake mixes is one of my all-time favorite tricks. It’s great for beginner bakers or anyone who wants a bit of a shortcut but still wants a delicious cupcake in the end.
Making the cupcakes
To make these coconut cupcakes, you’ll need:
- 1 (15.25 ounce) box French Vanilla cake mix
- 1 (3.4 ounce) package instant coconut cream pudding mix
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs, lightly beaten
- 1 (13 ounce) can unsweetened coconut milk; divided use – Make sure you use canned coconut milk, not the coconut milk found in cartons in the refrigerated section
- ⅔ cup sweetened shredded coconut
This recipe makes 24 cupcakes, so line 24 cupcake wells with paper liners.
With a mixer, beat together the cake mix and pudding mix with the sour cream, vegetable oil, eggs, and ½ cup (equal to 4 ounces) of the coconut milk. Beat this for about 2 minutes.
Once the batter is well combined, fold in the shredded coconut. Divide the batter evenly between the prepared cupcake pans.
Bake the cupcakes for 18-22 minutes. You’ll know they’re done with the tops spring back when lightly touched and a toothpick or taster inserted into the center comes out clean.
Let the cupcakes cool for about 10 minutes in the pan before moving them to a wire rack to cool completely. Make sure they are fully cooled before you frost them.
Making the coconut-lime frosting
While the cupcakes are baking, take the rest of the coconut milk (there should be 9 ounces left) and add it to a saucepan over medium heat.
Bring the coconut milk to a boil, then turn the heat down to medium-low and let the milk reduce for about 20 minutes. Let the milk cool, then chill for about an hour – this entire process will thicken the coconut milk a bit.
Once the coconut milk has chilled and the coconut cupcakes are cool, make the frosting.
Using a stand mixer with the paddle attachment, beat softened butter with the reduced and cooled coconut milk for about 5 minutes, until the mixture is well combined. Add some lime zest, vanilla, and a bit of coconut extract.
Slowly add the powdered sugar while the mixer is on low speed. Once all of the sugar is added, give the frosting a taste to check the flavor and texture. You can add more powdered sugar for a thicker frosting or a bit of whole milk or cream for a thinner texture.
To finish the frosting, turn the mixer up to medium-high speed and beat for another 3-4 minutes, until the frosting is light and fluffy.
Pipe the frosting onto the cooled cupcakes and garnish as desired with some shredded coconut and/or additional lime zest.
STORAGE TIPS
You can store the finished cupcakes, covered, at room temperature for up to a day or in the refrigerator for up to 3 days. If your house is warm, I definitely recommend keeping them in the fridge to prevent the frosting from getting too soft.
Let the cupcakes come back to room temperature before serving.
If you want to make the cupcakes ahead of time and freeze them, freeze the cupcakes and frosting separately.
Place the cooled cupcakes in an airtight container or zip-top freezer bag. Place the frosting in a separate airtight container. Freeze for up to a month.
Let the frosting thaw in the refrigerator overnight. Let the cupcakes thaw at room temperature for a couple of hours. Bring the frosting to room temperature, then beat it with your mixer for a couple of minutes to revive the texture.
Now you can frost the coconut cupcakes and serve as you normally would!
Coconut Cupcakes
Ingredients
For the Cupcakes:
- 1 package French Vanilla cake mix 15.25 ounces
- 1 package instant coconut cream pudding mix 3.4 ounces
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs lightly beaten
- 13 ounces unsweetened coconut milk 1 can; divided use (see notes below)
- ⅔ cup sweetened shredded coconut
For the Frosting:
- remaining 9 ounces of coconut milk
- 2 cups unsalted butter room temperature
- zest of 2 medium limes
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1 ½ pounds confectioners’ sugar about 5 ¾ cups
Instructions
- Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mix, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.
- Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
- Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched and a toothpick inserted into the center comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
- Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.
For the Frosting
- While the cupcakes bake, place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour); this will cause the coconut milk to thicken up a bit.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest, vanilla, and coconut extract and mix to combine.
- Turn the mixer down to low speed and gradually add in the confectioners’ sugar until it is completely incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut or additional lime zest.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were absolutely divine!
I too, love to bake from scratch, but with 6 KIDS some days it is impossible. I Iove having the alternative of doctoring up a box mix, and my family thinking I spent all day filling their tummies with love. Keep up the great work!
Thanks so much, Dawn! I am so happy to hear that you enjoyed the recipe. It’s always to have those little semi-homemade tricks up your sleeve. Have a great day.
-Jamie
Hi Jamie!
I’m a huge fan and I’ve always followed your blog. Anyways, I wanted to try this recipe (looks scrumptious). The problem is I don’t have the recipes available in my area for the cupcakes (e.g. ready cake mix and coconut pudding. I usually follow your recipes in baking cupcakes from scratch so if you could please direct me to a base recipe for the coconut cupcake, that’d be great. Also, is the coconut flavoring really necessary for the buttercream? Thanks and I can’t wait to try these out!
p.S. Actually came from the supermarket to get most of the ingredients :)
Eileen-
If you don’t have access to boxed mixes, I would just add a little coconut to your favorite vanilla cupcake recipe. The coconut extract a little more coconut flavor to the frosting, but is certainly not a requirement. I hope this helps.
-Jamie
Hooray, another person to obsess over Big Brother with, haha! And I am with you on the fall recipes starting tomorrow – I can’t wait!!
Here’s hoping the temperatures drop and you get a little respite from the heat!
Is this a sturdy frosting? Meaning do you think it would hold up to heat and humidity without melting? Thanks from your newest reader!
Angel-
It’s somewhat sturdy, but I don’t think I’d trust any frosting in extremely warm and humid conditions. I hope this helps – thanks so much for stopping by.
-Jamie
The perfect small bite! Thank you for the post.
These are so pretty and professional looking!! Great job!!
I feel for you, it’s not fun going back to school, kicking off the new school year and it’s still hideously hot. Some of my friends are back this week and the rest next, here in New England most of the schools are not air conditioned = ugh! You had me at coconut, love the recipe and the photos, they look so refreshing (and pretty). Hope the temps drop soon, looking forward to that fall menu of goodies you have planned for us.
Thank you for something made with a little shortcut! I love to cook but baking is a challenge for me. Coconut is my FAV! Now I just have to decide who I’m gonna invite over to help me eat these. Gorgeous photos as always.
These cupcakes look fantastic! I could eat millions of these.