Creamy Coconut-Cheesecake Cupcakes

1
(0) 0 Reviews
Prep Time
25
min.
Total Time
1
hr.
30
min.
Servings

24 servings

Cheesecake pudding and creamy coconut milk team up to make these the creamiest, cheesiest, coconuttiest cupcakes ever!

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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. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.
  • 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.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 300
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 25mg
Sodium 270mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 30g
Protein 2g
   
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 6 %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.

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