Recipes: Coconut Cupcakes with Cream Cheese Frosting

Cupcakes scream happy, right? In fact, there are now stores and bakeries dedicated to making these incredibly cheerful confections that we can’t seem to put down until the very last crumb. Cupcakes are accessible, easy for crowds and give you the perfect portion size for your sweet tooth fix. This recipe keeps the simplicity of using a boxed cake mix but elevates the ordinary with a few added ingredients and cream cheese frosting, one of biggest guilty pleasures. Enjoy!


[Yields roughly 20 cupcakes]

For the cupcakes

1 box white cake mix

1 stick unsalted butter, melted

1 cup milk

3 eggs

1 tablespoon vanilla extract

½ teaspoon salt

14 ounces of sweetened shredded coconut

For the frosting

2 sticks unsalted butter, softened

4 ounces cream cheese, softened

4 cups powdered sugar



For the cupcakes

  1. In a mixer fitted with a paddle attachment, combine cake mix, butter, milk, eggs, vanilla and salt. Beat on medium for 3 minutes until well combined. Stir in half of the coconut. Divide batter into a muffin tin lined with cupcake liners. Bake as directed on the box of cake mix. Let cool.

For the frosting

  1. Beat together butter and cream cheese in a mixer fitted with the paddle attachment. Add powdered sugar in 1 cup increments. Once all of powdered sugar has been incorporated, add a tablespoon of milk at a time until frosting is at the desired consistency. Frost cupcakes and top with remaining cupcakes.


  • Allow all ingredients to come to room temperature to ensure a smooth consistency in your cupcakes and frosting.
  • Sifting the powdered sugar while incorporating into the frosting will prevent clumping.