Strawberry Coconut Cupcakes
Strawberry Coconut Cupcakes are the perfect dessert for Valentine's Day, or any day in between. They're filled with real strawberry goodness!
Servings: 12
Calories: 443kcal
Ingredients
BATTER
- 4 eggs
- 1 cup whole milk
- 1 box 16.25 oz vanilla cake mix, dry
- 1 box 3.4 oz vanilla instant pudding, dry
- 1 stick butter melted
- 1 cup strawberries chopped, squeezed and dried in paper towels
- 1 cup shredded coconut
ICING
- 2 sticks butter softened
- 5 cups powdered sugar
- 2 Tbsp. whipping cream can use whole milk if desired
- 2 tsp. vanilla
- 1 tsp. pink gel food coloring ad
- strawberries cut in half for garnish
Instructions
BATTER
- Preheat oven to 350 degrees.
- Beat eggs and milk together in a mixer.
- Add dry cake mix and dry vanilla pudding. Blend for 1 minute.
- Add melted butter, blend 1 minute.
- Stir in strawberries and coconut until blended.
- Scoop batter into lined muffin tins. (ad)
- Bake at 350 degrees for 17 minutes and allow to cool completely before icing.
ICING
- Blend powdered sugar with softened butter in a mixer for 2 minutes on medium.
- Add cream and vanilla. Blend until smooth.
- Place into a piping bag with choice of tip (ad).
- Frost cupcakes in a swirl (starting on bottom and going around and up in a clockwise motion).
- Garnish each cupcake with a strawberry that has been cut in half.
Notes
- Add more food coloring to icing to achieve the color you like.
- Refrigerate cupcakes until ready to serve.
- Make sure strawberries are squeezed in paper towels until no water comes out or the cupcakes will be runny.
Nutrition
Calories: 443kcal | Carbohydrates: 91g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Sodium: 352mg | Potassium: 122mg | Fiber: 1g | Sugar: 72g | Vitamin C: 7mg | Calcium: 131mg | Iron: 1mg