Name: Coconut Cream Cupcakes
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 24 servings
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 2-2/3 cups BAKER&#39;S ANGEL FLAKE Coconut (7 oz. pkg.), divided; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1 can (11 oz.) coconut milk; 1 container (16 oz.) ready-to-spread vanilla frosting; 1 cup thawed COOL WHIP Whipped Topping; 2 cups fresh raspberries; 24 fresh mint leaves

7 Review(s)

1 Hr(s) 35 Min(s) (incl. cooling)

25 Min(s) Prep

1 Hr(s) 10 Min(s) Cook

Enjoy your favorite rich flavors in our Coconut Cream Cupcakes. These delectable Coconut Cream Cupcakes are filled with a luscious of coconut and pudding and are sure to satisfy your sweet tooth. Top off your cupcakes with mint leaves and raspberries to make them pop.

What You Need

Select All

24 servings

Original recipe yields 24 servings

1 pkg. (2-layer size) yellow cake mix

2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 can (11 oz.) coconut milk

1 container (16 oz.) ready-to-spread vanilla frosting

1 cup thawed COOL WHIP Whipped Topping

2 cups fresh raspberries

24 fresh mint leaves

Let's Make It

Heat oven to 350°F.

Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.

Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.

Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.

Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.

Kitchen Tips

Tip 1

Size Wise

Since these delicious cupcakes have built-in portion control, they can help you keep tabs on portions.

Tip 2

How to Store

Keep frosted cupcakes refrigerated.

Nutrition

Calories

300

Calories From Fat

% Daily Value*

Total Fat 16g

21%

Saturated Fat 9g

45%

Trans Fat 1g

Cholesterol 20mg

Sodium 270mg

12%

Total Carbohydrates 39g

14%

Dietary Fiber 2g

Sugars 27g

54%

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

15%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

24 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.