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Everybody loves a good cupcake. I recently purchased these cute little cupcake liners & was dying to make some kind of new cupcake. Oh my, did I ever. I’m telling you, the whole house smelled like suntan lotion while they were baking. Like Hawaiian Tropic had exploded up in here or something. That’s why I named them island cupcakes.
It smelled so tropical & somewhat took me away ~ almost like a “Calgon moment” while they were baking. That’s why I added the little umbrella. 🙂 And the best part is: it was a BOXED mix (with some other stuff added to it). Yep, a boxed mix. The icing was completely homemade, and did this awesome little cupcake the sweet justice it was worthy of. Can you tell I’m a little excited?
I filled the cupcake liners about 2/3 full. These little cups were so pretty, I didn’t want to mess them up with batter splattered all over them. So I poured the batter in a big zip-lock baggie and squeezed it out of the corner into the little liners.
And I baked each cupcake tin one at a time instead of placing both pans in the oven so I’d be sure they’d bake & brown evenly. 18 minutes later:
Oh yes they did. I used a recipe for homemade white icing and topped them with shredded sweetened coconut.
I’ve never considered myself too much of a “baker”, so I was really proud of these. It’s amazing how something so simple as a cute little cupcake liner can inspire you. If you’re wondering where to purchase them, I ordered these online at ShopSweetLulu.com.
I’m telling you, these cupcakes come from a box but they will take you someplace magical. They’re definitely worth every. single. calorie.Print
For the Cupcake Mix:
- (1) 18.25 ounce box Duncan Heinz Coconut Supreme cake mix
- (1) 3.4 ounce box Jell-O instant banana cream pudding mix
- 4 large eggs
- 1/2 cup water
- 1/2 cup Kahlua
- 1/3 cup vegetable oil
For the Icing:
- 2 sticks (1 cup) butter, room temperature
- 24 ounces (1 1/2 boxes) confectioners’ sugar
- 1/8 cup whole milk, room temperature
- 1/2 tablespoon vanilla extract
- 1 cup shredded sweetened coconut
For the Cupcakes:
- Preheat oven to 350 degrees F.
- Line cupcake tins with cupcake liners (24).
- Mix all cupcake ingredients with electric mixer on low speed until moistened. Increase speed to medium and mix for approximately 2 minutes, until well blended. Do not over-beat.
- Pour batter into cupcake liners, about 2/3 full. Bake for 15-20 minutes, or until golden brown & toothpick inserted in center is removed clean.
- Place on wire cooling rack & cool completely before frosting.
For the Icing:
- Using electric mixer, mix butter on high speed until soft & fluffy.
- Reduce speed to low & slowly add confectioners’ sugar, a little at a time while mixing.
- Once all confectioners’ sugar is added, add milk & vanilla. Increase speed to high and beat mixture until it is light & fluffy (approximately 3 minutes).
- Using piping bag, swirl frosting onto cooled cupcakes. Sprinkle with coconut.
Icing recipe adapted from Rachael Ray