Could I have made this from scratch? Sure. But why take a chance on some recipe "from the Internet" when good ole' Betty has stood the test of time? From-scratch baking can produce (for some people, myself included) wonderful but sometimes unexpected results. Baking is, after all, an exact science. Do you only bake from scratch and love it? And never experience epic FAIL? Good for you. I envy you. 1,000 points and a high-five for ya! :)
(Yields 21-24, depending on how generous you are. I was greedy with my batter scoop and only got 21. 24 can easily be had though.)
- 1 box Betty Crocker® White Cake Mix
- 1-1/4 cups coconut milk
- 3 eggs
- 1/3 cup butter, melted
- 1 tsp. coconut extract
- 1/2 cup unsweetened coconut bits*
- 1 tub Betty Crocker® Whipped Cream cheese icing
- 8 oz. block cream cheese, softened
- 1 tsp. vanilla extract
- Sweetened Coconut flakes for top, if desired
Preheat oven to 325°F and place paper baking cups into muffin tins. Combine all cupcake ingredients and blend on low speed for 30 seconds. Scrape bowl down, then turn mixer to medium speed and beat for 2 minutes. Portion batter into muffin tins Bake for 20-24 minutes, or until lightly golden brown and tests done. Cool completely before frosting.
For frosting, blend softened cream cheese with vanilla until well incorporated. Fold in tub of icing until combined. Frost cupcakes (you'll probably have some leftover), then top with coconut flakes if desired. And trust me, you DO desire. How much coconut? I started with a 7 oz. bag which claims to be 2-2/3 cups, and after topping 20 cupcakes I had maybe 2/3 cup left. You may use the whole bag if you make 24 cupcakes.