Recipes >

Mini Coconut Cupcakes with Cream Cheese Frosting


  • 2 3/4 cups sweetened coconut, shredded
  • 1 box vanilla cake mix, cake batter prepared to package directions
  • 2 1/2 teaspoons vanilla extract, divided
  • 2 teaspoons almond extract, divided
  • 1 pound cream cheese, room temperature
  • 3/4 pound unsalted butter, room temperature
  • 1 1/4 pounds powdered sugar

Prep Time:

30 minutes

Cook Time:

25 minutes


These creamy miniature coconut cupcakes are irresistibly pop-able and easy to make with the help of a boxed cake mix.

Why Try? Everyone will absolutely love these adorable and scrumptious little cupcakes—perfect for a holiday party.

Foodie Byte: If the boxed cake mix calls for eggs, allow the eggs to come to room temperature before preparing the batter. This will make the cupcakes more tender and help them rise.


  1. Preheat oven according to box cake mix instructions.
  2. Add 1 1/2 teaspoons vanilla extract and 1 1/2 teaspoons almond extract to the prepared cake batter.
  3. Line mini cupcake pan with cupcake liners. Fill each cup with batter. Bake according to cake mix instructions.
  4. Remove mini cupcakes from the oven and completely cool on a cooling rack.
  5. Combine cream cheese and butter in bowl of an electric mixer and mix until smooth. Add powdered sugar in three equal batches, ensuring mix is combined and smooth before adding the next batch. Add remaining almond and vanilla extract.
  6. Apply the icing to the cupcakes and top with shredded coconut.

Nutritional Information

Calories 186, Carbohydrates 15g, Cholesterol 39mg, Fat 13g, Fat Calories 119, Fiber 0.48g, Protein 2g, Saturated Fat 7g, Sodium 122mg. Daily Values: Calcium 31.4mg 3%, Phos 16.6mg 2%, Copper 0.02mg 1%, Zinc 0.09mg 1%, Panto 0.07mg 1%, Biotin 0.15mcg 50%, Iodine 0.07mcg 0%, Magnesium 3.5mg 1%, Iron 0.38mg 2%, Vitamin B6 1%, Vitamin B12 1%, Vitamin D 2%, Vit E-a-Toco 1%, Vitamin A 6%. Percent Daily Values are based on a 2,000 calorie diet.