Coconut and Almond Cupcakes

This delicious coconut and almond cupcake recipe is made with Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix and Chocolate Buttercream Frosting, with a sweet coconut filling and crunchy sliced almonds
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Coconut and Almond Cupcakes
This delicious coconut and almond cupcake recipe is made with Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix and Chocolate Buttercream Frosting, with a sweet coconut filling and crunchy sliced almonds

February 9, 2025
URL: https://www.bakingwithdolly.com/recipes/cakes-cupcakes/coconut-and-almond-cupcakes-10157

  • Prep time 40 minutes
  • Total time 90 minutes
  • Servings 24

Ingredients

  • 3/4 cup low fat evaporated milk

  • 3/4 cup granulated sugar

  • 1/3 cup unsalted butter, cubed

  • 3 egg yolks

  • 1 teaspoon vanilla extract

  • 3 cups sweetened flaked coconut

  • 1 pkg (18 oz each) Duncan Hines® Dolly Parton's Southern Style Coconut Cake Mix

  • 1 cup whole milk

  • 1/2 cup unsalted butter, melted

  • 4 eggs

  • 1 container (16 oz each) Duncan Hines® Dolly Parton's Chocolate Frosting

  • 1/2 cup sliced almonds

Nutrition Information

343 calories, 41g carbs

View complete nutrition information

Nutrition Information

343 calories, 41g carbs

View complete nutrition information

Directions

  • Step one

    Preheat oven to 350°. Line two 12-count cupcake pans with paper liners. Set aside.

  • Step two

    FILLING: In a small pot, combine evaporated milk, sugar, 1/3-cup butter, and egg yolks. Heat over medium heat, stirring frequently, until mixture is thickened & bubbly and coats the back of a spoon (about 15 minutes). Remove from heat and cool 2 to 3 minutes while continuing to stir. Stir in vanilla extract and shredded coconut. Transfer filling to small bowl, cover with plastic wrap and refrigerate.

  • Step three

    CUPCAKES: Whisk cake mix, milk, 1/2-cup melted butter, and eggs together in large bowl until well blended, about a minute. Divide batter evenly between cupcake liners (about 1 1/2 tablespoons per liner), then bake 16 to 18 minutes or until toothpick inserted in centers of cupcakes come out clean. Remove from oven and cool on wire rack in pans for 15 minutes, then remove cupcakes from pans and cool completely on wire racks.

  • Step four

    Using a small paring knife, cut out the center of each cupcake then remove extra cake from the reserved tops. Fill each cupcake with about 1 tablespoon of chilled coconut filling, then top with reserved trimmed cupcake tops. Frost cupcakes with chocolate buttercream frosting, then top with sliced almonds (about 1/2 teaspoon each cupcake). Serve coconut and almond cupcakes.

Nutrition Information

343 calories, 41g carbs

View complete nutrition information

Coconut and Almond Cupcakes

Nutrition information

Nutrient Amount % Daily Value
Calcium 69 mg 7%
Carbohydrate 41 g 14%
Cholesterol 73 mg 24%
Total Fat 18 g 28%
Iron 1 mg 4%
Calories 343 kcal 17%
Sodium 280 mg 12%
Protein 4 g 7%
Saturated Fat 10 g 50%
Sugars 31 g 3%
Vitamin C 0
 

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