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Coconut Cream Cupcakes

  • 24servings
  • 90minutes
  • 280calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7 oz. pkg.), divided

  3. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  4. 1 can (11 oz.) coconut milk

  5. 1 tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting , thawed

  6. 2 cups fresh raspberries

  7. 24 fresh mint leaves

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.

  3. 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.

  4. MEANWHILE, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.

  5. 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. Spread cupcakes with frosting. Garnish with remaining flaked coconut, raspberries and mint.

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