Easy Coconut Cupcakes
Ingredients
- 1 box Pillsbury Yellow Cake Mix
- 1 cup coconut milk (make sure it's coconut milk)
- 1 cup sour cream
- ½ cup vegetable oil
- 3 eggs (lightly beaten)
- 1 cups shredded or flaked coconut
- 1 can Pillsbury Cream Cheese Frosting or Vanilla Frosting
- cup Optional 1 additional shredded coconut to garnish cupcakes
Instructions
- 1. Heat oven to 350°F. Line cupcake pans with 24 cupcake liners.
- 2. In a large bowl beat together cake mix, coconut milk, sour cream, vegetable oil, and eggs. Stir in 1 cup shredded or flaked coconut.
- 3.Evenly divide batter among prepared muffin tins, filling each cup three-quarters full. Bake, for approximately 20-24 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
- 4. Frost with Pillsbury Vanilla or Cream Cheese Frosting and garnish with toasted or shredded coconut. Decorate with Easter candies if desired.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.