The Best Coconut Cupcakes
Moist, Fluffy and Delightful Coconut Cupcakes
Prep Time10 minutes mins
Cook Time17 minutes mins
Course: Dessert
Cuisine: American
Keyword: Coconut, Coconut Cupcakes, Cupcakes
Servings: 3 Dozen Cupcakes
Author: Chels
- 4 Large Egg Whites
- 1 Cup Sour Cream
- 2 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
- 1 Tsp Coconut Extract
- 1 Box Pillsbury White Cake Mix
- 1 Cup Sugar
- 1 1/2 Cup All Purpose Flour
- 1 1/3 Cup Coconut Milk
Preheat oven to 325°
Add all ingredients into the bowl of a stand mixer. Mix on Medium speed until completely combined.
Using a standard sized ice cream scoop, fill cupcake liners half way full and place into preheated oven. Bake for 16-18 minutes or until a toothpick inserted into the middle of a cupcake comes out with a few moist crumbs.
Frost with Coconut Cream Cheese Frosting. Roll in shredded coconut or top with shredded toasted coconut, and store in an airtight container in the refrigerator for up to 5 days.