Well, I made it through my first week back to work. And let me tell ya, hanging out in a second floor classroom while the temps soared to the mid-nineties had me begging for fall temperatures or a rather large air conditioning unit.
Much like my students, I get cranky when I’m hot, so the thought of turning on the oven after work was not happening. In fact, I really didn’t do much baking or cooking at all last week – I just kind of adjusted to being awake at ridiculous o’clock and also got caught up on episodes of Big Brother.
Stop judging me! It’s become a little bit of a guilty pleasure and I kinda think Frank is adorable. I’m also obsessed with watching him dodge bullet after bullet.
Since I slacked all week, I decided to use my time wisely this weekend and whipped up a last couple of summery desserts. I’m warning you now, once the calendar hits September, I am in full-fledged Fall mode. I don’t care if it’s still 90 degrees, I will be busting out the pumpkin, apples and cinnamon – so get ready!
After a quick scan of the fridge and pantry, I realized that not only did I not bake last week, but I was also lacking in the whole grocery shopping department. I did have a few basics, so I decided to make do with what I had – putting off that horrible task for one more day. Hooray for procrastination!
This little impromptu baking session resulted in easy, crazy delicious coconut cupcakes topped with what is probably the best buttercream I’ve ever made. I kid you not.
The cakes are made simply, with my favorite Doctored Up Cake Mix recipe. The buttercream, however, is transcended with the addition of coconut milk and lime zest with a few fresh, Summery flavors to create one of the most dreamy cupcakes ever.
I’m pretty confident that these Coconut Cupcakes are the perfect way to celebrate the end of Summer!
Coconut Cupcakes with Lime Buttercream
Yield: 24 cupcakes
Ingredients:
For the Cupcakes
1 (18 ounce) box French Vanilla cake mix (see note below)
1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-ounce) can unsweetened coconut milk; divided use (see note below)
2/3 cup sweetened shredded coconutFor the Frosting
remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 2 medium limes
1.5 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extractDirections:
For the Cupcakes
1. Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.
For the Frosting
1. Place the remaining coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low heat and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the coconut milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and reduced and cooled coconut milk on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.
2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.
Notes:
- I used Duncan Hines Moist Deluxe French Vanilla Cake Mix for this recipe.
- Coconut milk can typically be found in the ethnic aisle of most grocery stores.
- I used a large Star Tip to pipe the frosting.
- The Green Houndstooth liners are from Sweets and Treats Boutique.- Recipe edited on 8/29 regarding the chilling process of the reduced coconut milk.
Source: My Baking Addiction
- The Amazon links within this post are derived from an affiliate program. My Baking Addiction receives a small commission on products that are purchased through these links.
If you enjoyed this recipe, you may like...
{ 68 comments… read them below or add one }
They look gorgeous! I love how you pipe the frosting
These look fantastic! Love that you committed to the coconut and even used coconut milk!
I am SO ready for Fall flavors too!! But for now…these look absolutely amazing
I’m also all up in the Big Brother business. I can’t believe how hard it is for them to get frank out!!!
I am soooo glad I am not the only one that openly admit their addiction to Big Brother!
I get up at ridiculous o clock too. It’s definitely hard and gets harder as the mornings get darker. Those cupcakes look so refreshing and the green paper straws are super cute! I saw a whole bunch at Sur La Table yesterday and thought they were so fun!
I might have to soak these in some rum… I’m just sayin’
I think you might be on to something, Brian! Thanks for stopping by!
-Jamie
Those looks sooooo good. The buttercream does sound yummy! Great photo!
Butter cream is awesome and one of my favorites. I agree, awesome photo! It makes you feel happy, lol.
I love big brother! It’s my summer addiction and I just moved into my dorm yesterday, no TV so I missed last nights episode
Sad. Haha
Yum! I love how you added lime zest to the frosting!
I’m not quite ready to take the plunge to turn on the oven just yet, but I am looking forward to the apple, pumpkin, cinnamon season myself!
I juste realized you use cake mix, why don’t you make cupcakes from scratch ? They’re so beautiful, they’d taste really better !
Valerie-
I do make many cupcake recipes from scratch; however, I like to offer readers alternatives to scratch baking by providing them with short cuts in the form of boxed mixes.
-Jamie
That coconut buttercream sounds positively dreamy!
Hello, I invite you to know my blog!
I love that you use cake mixes in some recipes to give people that option! These look so delicious! I am loving coconut lately…
Hi Jamie! Perfect as usual:D By the way what do you teach in school?:)
Hi! I teach grades 6-8 English and social studies. Fun stuff.
I used to be an avid coconut detester, but looking at your coconut buttercream makes me so glad it’s one of the few things that have changed in subsequent years. Thanks for sharing! (By the way, if you don’t mind my asking, what generator/program do you use to create your recipe text box? I love the format of your site!)
Ala-
Thanks for stopping by. The print code was actually done by Purr Design. Lindsay is also a food blogger and pretty fantastic to work with. I hope this helps.
-Jamie
It does–thanks a bundle! Have a great week.
What type of coconut extract do you use? I bought some McCormick & Schmick’s Imitation stuff and it just tastes foul. Any suggestions?
Hi! The one I have is from a local cake shop and it actually doesn’t have a label on it. I have had great luck with the extracts from Beanilla, so I am definitely going to toss the coconut flavor into my next order. Thanks for stopping by.
-Jamie
Whoops. I have McCormick’s Imitation Coconut. Doubtful that I could buy it at McCormick & Schmick’s.
Totally delicious! I love these. And OMG have you seen what’s been going on in the BB house since last night? Chaos!
Jen-
No, no I have not. Are you trying to compel to buy the live feeds – if so, I think it may have worked. Ack!
-Jamie
SO Big Brother is my unhealthy summer obsession…right behind ice cream. Annnd Frank has grown on me!!
So anyway these cupcakes are perfection! I love the addition of the coconut pudding.
Shelly-
Yeah I adore Frank, he’s kinda like a much hotter version of Carrot Top or Ronald McDonald AND I’m a big fan of the fact that he keeps winning despite their best efforts to get him out. Thanks for stopping by!
-Jamie
These look so good!! Must try them- I so love coconut! Where did you get the cute little milk bottle? Love the pictures!
Nicole-
The milk bottle was actually purchased from a flea market – it’s my absolute fave because it’s so short and squatty! Thanks for stopping by – have a great night.
-Jamie
This coconut cupcakes is an excellent summer desert. I better start baking this before the summer ends.
My wife and I have been on a big coconut kick lately. These look great.
Can you send me one to spain please?! Looks great. Hels xxx
Hey Jamie, such a great recipe! I am usually (always) stuck to improvise when the creativity spark hits me. Its normally when I have nothing in my pantry that I want to bake cookies and cupcakes for the whole of Johannesburg! Enjoy Autumn.. our Spring is here at long last!!
I’m ready for fall too! These cupcakes look adorable Jaimie and I love the coconut milk in the frosting!
Ok these looks amazingly Delicious
but I think if i had that butter cream regularly,, only God knows what would I turn into!!!
I love how beautiful these are!!! So stunning. Congrats on surviving your first week back!!!
Hi Jamie, I’m looking for a buttercream recipe that is not to sweet and good for decorating. How is your recipe for decorating and could you use 2% milk in place of coconut milk?
Pam-
Hi! I would suggest a Swiss Meringue Buttercream or Swiss Meringue Buttercream, they both tend less sweet than an American Buttercream. I hope this helps. Have a great day.
-Jamie
These look fabulous! Love the photos!
These are beautiful! Love that frosting especially
These cupcakes look fantastic! I could eat millions of these.
Thank you for something made with a little shortcut! I love to cook but baking is a challenge for me. Coconut is my FAV! Now I just have to decide who I’m gonna invite over to help me eat these. Gorgeous photos as always.
I feel for you, it’s not fun going back to school, kicking off the new school year and it’s still hideously hot. Some of my friends are back this week and the rest next, here in New England most of the schools are not air conditioned = ugh! You had me at coconut, love the recipe and the photos, they look so refreshing (and pretty). Hope the temps drop soon, looking forward to that fall menu of goodies you have planned for us.
These are so pretty and professional looking!! Great job!!
The perfect small bite! Thank you for the post.
Is this a sturdy frosting? Meaning do you think it would hold up to heat and humidity without melting? Thanks from your newest reader!
Angel-
It’s somewhat sturdy, but I don’t think I’d trust any frosting in extremely warm and humid conditions. I hope this helps – thanks so much for stopping by.
-Jamie
Here’s hoping the temperatures drop and you get a little respite from the heat!
Hooray, another person to obsess over Big Brother with, haha! And I am with you on the fall recipes starting tomorrow – I can’t wait!!
Hi Jamie!
I’m a huge fan and I’ve always followed your blog. Anyways, I wanted to try this recipe (looks scrumptious). The problem is I don’t have the recipes available in my area for the cupcakes (e.g. ready cake mix and coconut pudding. I usually follow your recipes in baking cupcakes from scratch so if you could please direct me to a base recipe for the coconut cupcake, that’d be great. Also, is the coconut flavoring really necessary for the buttercream? Thanks and I can’t wait to try these out!
p.S. Actually came from the supermarket to get most of the ingredients
Eileen-
If you don’t have access to boxed mixes, I would just add a little coconut to your favorite vanilla cupcake recipe. The coconut extract a little more coconut flavor to the frosting, but is certainly not a requirement. I hope this helps.
-Jamie
These were absolutely divine!
I too, love to bake from scratch, but with 6 KIDS some days it is impossible. I Iove having the alternative of doctoring up a box mix, and my family thinking I spent all day filling their tummies with love. Keep up the great work!
Thanks so much, Dawn! I am so happy to hear that you enjoyed the recipe. It’s always to have those little semi-homemade tricks up your sleeve. Have a great day.
-Jamie
I cannot find Duncan Hines French Vanilla cake mix anywhere.
I live in the DFW area. Any suggestions on substitutions?
Joan-
I think you’d be fine with any vanilla flavored box cake mix. I hope this helps.
-Jamie
This is the first recipe I have tried from this website. They are fabulous! My daughter-in-law said they were to die for and I agree with her.
Cary-
I am so glad you enjoyed the recipe, thanks so much for coming back and letting me know how the recipe worked for you! Have a great day!
-Jamie
i have never used coconut milk, is it suppose to be thick?
McKinna-
The top of the can will be thick, but underneath should be liquid. I hope this makes sense.
-Jamie
OMG!!!!! BEST FREAKIN ICING IN THE WORLD!! YOUR A GENIUS!!!
McKinna-
I am so glad to hear you enjoyed the recipe. Thanks for stopping by and leaving your feedback – have a great day!
-Jamie
These look so good! I love coconut. I must try your recipe.
Is it ok to keep these at room temperature or do they need to be refridgerated? I plan to make these this weekend on Saturday for a Sunday afternoon party.
Thanks for sharing!
Natalie-
I would refrigerate the cupcakes until several hours before the party and then remove to get to room temperature. Good luck and have a great day!
-Jamie
Great recipe! Do you think the frosting would be enough to frost 36 cupcakes? I’m just wondering if you have any left after frosting your 24. Thanks!
Renee-
I am so glad you enjoyed the recipe! Obviously, the way you pipe the frosting on the cupcakes is going to make quite a bit of difference, but I typically do not have much frosting left after the initial 24 cupcakes. I would do a recipe and a half just to be safe. Good luck and have a great day!
-Jamie