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A cupcake in a pink striped liner with white frosting and a pink umbrella.

Island Cupcakes

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  • Total Time: 30 minutes
  • Yield: 24 cupcakes


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) powdered sugar
  • 2 tablespoons whole milk, room temperature
  • 1/2 tablespoon vanilla extract
  • 1 cup shredded sweetened coconut


For the Cupcakes:

  1. Preheat your oven to 350 degrees F.
  2. Line cupcake tins with cupcake liners (24).
  3. Mix all cupcake ingredients with an electric mixer on low speed until moistened. Increase speed to medium and mix for approximately 2 minutes, until well blended. Do not over-beat.
  4. Pour batter into cupcake liners, about 2/3 full. Bake for 15-20 minutes, or until golden brown and a toothpick inserted in center is removed clean.
  5. Place on a wire cooling rack and cool completely before frosting.

For the Icing:

  1. Using an electric mixer, mix butter on high speed until soft and fluffy.
  2. Reduce speed to low and slowly add powdered sugar, a little at a time while mixing.
  3. Once all of the powdered sugar is added, add milk and vanilla. Increase speed to high and beat mixture until it is light and fluffy (approximately 3 minutes).
  4. Using a piping bag, swirl frosting onto cooled cupcakes. Sprinkle with coconut.


Icing recipe adapted from Rachael Ray

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American