Toasted Coconut Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24



  • 1 box French Vanilla cake mix
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water
  • 2 tsp coconut flavoring


  • 1 cup butter
  • 1/2 cup margarine
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp coconut flavoring
  • 2 lbs powdered sugar
  • 1/2 cup or less water


  • 1/2 cup coconut flakes/ shredded coconut



  1. Preheat oven to 350 degrees. (If your oven runs hot, set to 325 degrees.

  2. In a large bowl beat together the cake mix, eggs, oil, water, and coconut flavoring on medium/high speed for 2 minutes.

  3. Using a cookie dough scoop or measuring cup, fill cupcake liners 2/3 full with batter. Bake for 15-25 minutes.

  4. While cupcakes are cooling beat together butter, margarine, vanilla, salt, and coconut flavoring. Beat in powdered sugar and slowly add water until you have a fluffy, lightweight consistency.

Coconut Topping

  1. In a skillet over medium heat, toast coconut flakes. Stir/toss occasionally to prevent burning. Once slightly browned and toasted, remove from heat to a cool plate immediately. Set aside to top cupcakes.


  1. Once cupcakes are cooled frost with coconut buttercream frosting. Top with toasted (cooled) coconut flakes.

Recipe Notes

*For extra moist cupcakes, try sealing them in a plastic ziploc bag once they are only slightly warm and let them finish cooling in the sealed bag. You won't believe the difference!