Coconut Cupcakes

 
 

Prep Time: 10 min // Cook Time: 15 min // Total: 25 min // Serving: 14

Don’t have the time to make cupcakes from scratch? With 1 can of coconut milk, one box of cake mix and two eggs, you can have this fast, easy, and delicious coconut cupcakes. I discovered that one can of full fat unsweetened coconut milk can replace both oil and water that a box cake mix calls for. The fat content in the full fat coconut milk also allows me to use less eggs. You can also skip the eggs all together when you are short on eggs.  Without the eggs, the cupcakes will come out slightly denser than with eggs although not as dense as pound cakes. Those no-egg added cupcakes will still be moist and delicious. Sprinkle some toasted coconut flakes on the top before baking to add more coconut flavor. These cupcakes are coconutty and sweet but not overly sweet. They are just perfect for me and my family. In case you are wondering, these cupcakes have less calories and fat than following the box cake instructions (yes, I calculated them). Another sweet reason for using this recipe!

 

Ingredients:

  • 3 tablespoons unsweetened coconut flakes

  • 1 box Betty Crocker Super Moist French Vanilla cake mix

  • 2 eggs

  • 1 can unsweetened full fat coconut milk

Instructions:

  1. Preheat oven to 350 degrees

  2. Toast coconut flakes on stove at medium heat until light golden brown

  3. Combine the cake mix, eggs and coconut milk in a bowl and mix by hand for 2 minutes

  4. Line the cupcake tin with cupcake liner

  5. Divide the cake batter into 14 cupcakes

  6. Sprinkle the toasted coconut flakes on the top of each cupcake

  7. Bake for 15 minutes or until done

  8. Let cool then serve