Coconut Cupcakes

By Cynthia O'Connor O'Hara
The Harried Housewife

1 (4-serving size) package instant coconut cream pudding and pie filling mix
1 (16.5-ounce) package plain French vanilla cake mix
4 eggs
1 cup water
2/3 cup vegetable oil
Easy Coconut Cream Frosting
Sweetened coconut flakes

Preheat oven to 350 degrees. Grease 24 muffin cups or line with paper liners. Reserve 2 tablespoons pudding mix for frosting (see below). In a large bowl, combine the remaining pudding mix, cake mix, eggs, water, and oil. Blend with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; beat 2 minutes. Divide into muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 20 minutes. Cool 5 minutes before removing to wire racks. Cool completely. Frost with Easy Coconut Cream Frosting; sprinkle with coconut flakes. Makes 24 cupcakes.


2 tablespoons instant coconut cream pudding and pie filling mix
1/2 cup heavy (or whipping) cream
1 (8-ounce) carton regular or light frozen whipped topping, thawed
1/2 teaspoon vanilla

In a medium bowl, combine pudding mix and heavy cream. Whisk for 1 minute. Stir in whipped topping and vanilla.

What's On