Island Cupcakes

  • 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) confectioners’ sugar
  • 1/8 cup whole milk, room temperature
  • 1/2 tablespoon vanilla extract
  • 1 cup shredded sweetened coconut


For the Cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line cupcake tins with cupcake liners (24).
  3. 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.
  4. 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.
  5. Place on wire cooling rack & cool completely before frosting.

For the Icing:

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


Icing recipe adapted from Rachael Ray