These Triple Coconut Cupcakes are the easiest and most delicious coconut cupcakes every. I am not kidding when I say that these come together in literally no time at all. I joke that these are “no nonsense” cupcakes because they are so simple. Really, don’t even take the time anymore to pipe the coconut cream cheese frosting on. I’ll tell you all my tips and tricks to making these delicious Coconut Cupcakes with Coconut Cream Cheese Frosting and toasted coconut flakes below! Make it with me!
The name of these cupcakes!
This recipe is actually from my friend Susan, so I used call them Susan’s Coconut Cupcakes after my great friend Susan!! She is the one who first shared and taught me how to make this recipe and it has been such a great recipe to have on hand! These cupcakes are delicious! Everybody that tries one, absolutely loves it! Susan is often asked to make this recipe for people’s events ALL the time which I think is awesome! She is so awesome for sharing it with me and giving me permission to share it with all of you!
A Coconut Lovers Dream!
As you can see, these coconut cupcakes are absolutely beautiful! They are a coconut flavored white cake, topped with a coconut cream cheese frosting and finished off with toasted coconut flakes. This is a coconut lovers dream cupcake!
And if you are like me and like the flavor of coconut but not the texture, I just skip adding the coconut flakes to the top and I love them! The secret ingredient to these cupcakes is adding a coconut pudding to the cake mix! It boosts the flavor by 100% and adds a great texture to the batter! It will keep you coming back for more!
Easiest Triple Coconut Cupcakes Ever!
These triple coconut cupcakes are super simple to make. It shocked me the first time how simple they really are! With how amazing the flavor is, how delicious the frosting is on top, and how beautiful the finished product turns out, I thought this was going to be a tough recipe to master! To my surprise, it was just the opposite! Using good ingredients together in a genius way makes an amazing tasting dessert!
The recipe calls for coconut emulsion that I bought at Orson Gigi! They sell it in a larger bottle and if you are going to be making this recipe a couple of times, the big bottle is worth the investment! You need the extract in both the cake and the frosting! With that, let’s get cooking!!
No Nonsense Cupcakes!
I say that half joking, half not! These cupcakes really are no nonsense. With this recipe, we are letting the delicious flavor shine through here. I don’t even pipe the buttercream on anymore. I used to, and you still can, but I just wanted to simplify the process!
Now, I just frost the tops of the cupcakes like I would a sugar cookie, and then I dip the tops in my toasted coconut topping. SO EASY!!
The tops turn out cute and fun, and it takes half the time! Here’s a shot with the frosting piped onto these cupcakes below if you want to see that finished product! Either way works!
What You’ll Need
white boxed cake mix
eggs
oil
water
coconut pudding mix
coconut emulsion
cream cheese
powdered sugar
butter
coconut flakes
vanilla extract
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Susan's Coconut Cupcakes
The best, and easiest Coconut Cupcakes! Made with a coconut base, coconut cream cheese frosting, and topped with toasted coconut!
Ingredients
Coconut Cupcakes
- 1 Box White Cake Mix
- 1 package coconut pudding jello mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 teaspoon coconut emulsion
Coconut Cream Cheese Frosting
- 1 pound powdered sugar
- 1 cube butter
- 1 block cream cheese
- 1 teaspoon vanilla extract
- 1 teaspoon coconut emulsion
Toasted Coconut Flakes
- 3 cups shredded coconut
Instructions
For the Cupcakes:
Preheat oven to 350.
In a stand mixer, add white cake mix, eggs, oil, water, and coconut pudding.
Mix until smooth, about 3 minutes.
Add in coconut extract and mix for 1 more minute on medium speed.
Line cupcake tin with foil and fill cupcakes 1/2 full. Any extra tins without batter, just drop an ice cube in them to even out the baking.
Bake for 22-25 minutes. They are finished when toothpick comes out clean. Let cool.
For the Frosting
Mix all the ingredients together in a stand mixer! You want the frosting to be thick but if it's too thick, add a little milk until it reaches the desired consistency.
Spread frosting over cooled cupcakes with a butter knife.
For the Toasted Coconut
Preheat oven to 400. Spread coconut out onto cookie sheet. Bake for 6 minutes. Using a spatula, stir the coconut and place back into the oven for 2 minutes. Repeat 2-3 times until the coconut is toasted and browned. Let cool before topping the cupcakes.
Dip frosted cupcakes in toasted coconut and serve!
