• 24servings
  • 40minutes
  • 130calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, E
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box (18 1/4 oz) French vanilla cake mix

  2. 1 1/2 cups light unsweetened coconut milk

  3. 3 large eggs

  4. 1/4 cup canola oil

  5. 1 1/2 tsp each coconut and vanilla extract

  6. For Rose Petal Cupcakes: canned vanilla frosting; red liquid or gel food color; pastry bag with large star tip; light corn syrup; clean artist's brush; small fresh pink roses, rinsed and patted dry; granulated sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. You’ll need 24 regular-size muffin cups lined with paper or foil liners.

  2. Beat cake mix, coconut milk, eggs, oil and extracts in large bowl with mixer on medium speed 2 minutes or until blended and smooth. Divide among muffin cups.

  3. Bake 20 to 22 minutes until a wooden pick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes before removing cupcakes to rack to cool completely.

  4. Plan ahead: You can bake cupcakes up to 2 days ahead; store covered at room temperature. Decorate, cover and refrigerate up to 1 day ahead.

  5. Rose Petal Cupcakes: Tint frosting pastel pink and pipe a swirl on top of cupcakes. Thin some corn syrup with water; lightly brush on rose petals. Toss in sugar. Arrange petals on top of frosting swirl as shown.


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