Comida Kraft
Recipe Box

Coconut Cream Cupcakes

Coconut Cream Cupcakes is rated 4.428571428571429 out of 5 by 7.
Prep Time
25
min.
Total Time
1
hr.
35
min.
Servings

24 servings

Love coconut cream pie but don't like to share? You can enjoy the same flavors in these cupcakes, filled with a luscious mixture of coconut and pudding.

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What You Need

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Make It

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  • 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.

Size Wise

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

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 280
Total fat 13g
Saturated fat 7g
Cholesterol 25mg
Sodium 260mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 29g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 6 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from I made these for a friends birthday party. I made these for a friends birthday party. Needless to say they were all gone in no time. The only change I made was instead of cutting the cupcake in half I cut the center out of each cupcake and piped the pudding in. It worked great and I didn't have to take the wrappers off.
Date published: 2015-05-07
Rated 4 out of 5 by from I recently made these for a party and they were very good. I recently made these for a party and they were very good. In agreeing with another reviewer, I would say not to travel too far with them unless they are packaged very close together to avoid toppling over.... But taste good, and very pretty on the table.
Date published: 2015-06-03
Rated 4 out of 5 by from I took these to a Christmas party and the other guest could stop talking about them. I took these to a Christmas party and the other guest could stop talking about them. They go good with the Chocolate Salted Caramel cupcakes. I have already had friends ask me to make them for their parties.
Date published: 2014-12-28
Rated 5 out of 5 by from this was a wonderful recipe. this was a wonderful recipe. my family really enjoyed it. this will be a recipe I will use a lot. the adults and grandchildren thought it was great.
Date published: 2014-07-15
Rated 4 out of 5 by from Taste was great, but they didn't travel far too well. Taste was great, but they didn't travel far too well. I'd try to make them for a home town event next time.
Date published: 2013-09-22
Rated 4 out of 5 by from I haven't made this yet, but because my entire family LOVES coconut...will be Christmas treat for... I haven't made this yet, but because my entire family LOVES coconut...will be Christmas treat for all
Date published: 2012-12-09
Rated 5 out of 5 by from yummy recipe for july15 yummy recipe for july15!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Date published: 2016-07-15
  • 2016-08-29T10:41CST
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