CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CUPCAKES WITH COCONUT FILLING

Shelly's
recipe box

Printview my recipes
this recipe viewed 18 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Cupcakes
    Prep Time:       Cook Time:       Total Time:  

1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
1 egg
1 tsp vanilla
1/2 tsp coconut extract (optional)
1/8 tsp salt
1-1/2 cups flaked coconut
1 pkg. 2-layer-size red velvet cake mix
Vanilla Butter Cream Frosting (recipe below)

For filling: In a large mixing bowl, beat cream cheese and sugar on medium speed with electric mixer until light and fluffy. Beat in egg, vanilla, coconut extract, if you like, and salt. Stir in coconut. Cover and chill in the refrigerator for at least 1 hour or until stiff.

Line about thirty 2-1/2-inch muffin cups with paper bake cups; set aside.

Prepare cake mix according to package directions for cupcakes. Fill each muffin cup with 2 tbsp cake batter. Drop 1 tbsp of the filling into each bake cup. Top with 1 tbsp more batter. With a small spoon, smooth batter over filling to cover.

Bake at 350 about 20 minutes or until a wooden toothpick inserted off center (in the cake part, not the filling) comes out clean. Cool cupcakes in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.

Generously frost with Vanilla Butter Cream Frosting. Just before serving, decorate with an assortment of patriotic decorations. (Cupcakes are best the day they are frosted.) Makes about 30 cupcakes.

Vanilla Butter Cream Frosting: In a large mixing bowl, beat 1/2 cup butter, softened, for 30 seconds on high speed with an electric mixer. Add 4 1/2 cups sifted powdered sugar, 1/2 cup at a time, alternating with 6 tbsp half-and-half, light cream or whole milk, 1 tbsp at a time, beating well after each addition. Add 1 1/2 tsp vanilla and 1/2 tsp coconut extract, if you like. Beat on high speed until smooth and creamy. If necessary, beat in enough additional half-and-half (about 1 tsp) to reach spreading consistency. Makes 2 3/4 cups.



Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Firecracker-red Cupcakes With Coconut Filling
   by ICOOK2



1 8-oz. pkg. cream cheese, softened 1/3 cup sugar 1 egg 1 tsp. vanilla 1/2 tsp. coconut extract (optional) 1/8 tsp. salt 1-1/2 cups flaked coconut 1 pkg. 2-layer-size red velvet




Toasted Coconut Cake With Coconut Filling And Coconut Buttercream
   by sgre52160



For the Toasted Coconut: 2 cups sweetened flaked coconut For the Coconut Simple Syrup: 1 1/2 cups water 1 tbsp sugar 3/4 cup sweetened flaked coconut For the Coconut Custard: 3/4 cup w




Buttermilk Chocolate Cupcakes With Filling
   by sgre52160



Batter: 2 1/2 cups flour 2 cups sugar 5 tbsp unsweetened cocoa powder 1/2 tsp salt 2 large eggs, room temperature 1 tsp vanilla extract 1 cup vegetable oil, room temperature 1 cup buttermil




Snickers Cupcakes With Chocolate Mousse Filling
   by sgre52160



1 box Devils Food Cake Mix 1 small box Chocolate Fudge instant pudding mix 4 eggs 1/2 cup vegetable oil 1 cup milk 1 cup sour cream Chocolate Mousse Filling 2 cups heavy whipping cream 2 cup




Chocolate Cupcakes With Coffee Cream Filling
   by sgre52160



2 1/4 cups flour 2 cups sugar 3/4 cup unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 cup vegetable oil 1 cup strong brewed coffee, cooled 3 large eggs 1 (8-





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.