Ingredients
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
Instructions
For the Cupcakes:
- Preheat your oven to 350 degrees F.
- Line cupcake tins with cupcake liners (24).
- 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.
- 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.
- Place on a wire cooling rack and cool completely before frosting.
For the Icing:
- Using an electric mixer, mix butter on high speed until soft and fluffy.
- Reduce speed to low and slowly add powdered sugar, a little at a time while mixing.
- 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).
- Using a piping bag, swirl frosting onto cooled cupcakes. Sprinkle with coconut.
Notes
Icing recipe adapted from Rachael Ray
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American