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    You are in: Home / Recipes / Coconut Cupcakes Recipe
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    Coconut Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Saraheliz56's Note:

    An amazing coconut cupcake recipe I got from a childhood friend's mother. They're great for Easter and can be made with or without coconut for the picky eaters out there! Always a favorite, they never last long!

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    Serves: 24



    Units: US | Metric


    1. 1
      Prepare cupcakes according to any box recipe and then bake in the oven for the instructed time. When the cupcakes come out of the oven, immediately poke small wholes in the tops of each one (while they are still inside of the pan).
    2. 2
      In a saucepan over medium heat, dissolve the sugar into the milk. Once the sugar is dissolved remove the mixture from the heat. With a large spoon, pour small amounts of the liquid over each cupcake until all of the liquid is gone. The cupcakes will soak it up slowly, so it is best to complete the process patiently, over and over until all of the liquid is absorbed.
    3. 3
      Place the cupcakes in the fridge overnight for maximum results.
    4. 4
      After the cupcakes have set in the fridge, take them out and place them on a platter or serving dish. They will be sticky and so will the pan so have everything you need out. Place large dollops of the cool whip on top of each cupcake, until all of them are frosted. Then sprinkle coconut on top of each cupcake. Serve.

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    Nutritional Facts for Coconut Cupcakes

    Serving Size: 1 (45 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 139.9
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 7.6 g
    Cholesterol 1.4 mg
    Sodium 45.5 mg
    Total Carbohydrate 15.5 g
    Dietary Fiber 1.2 g
    Sugars 13.1 g
    Protein 0.9 g

    The following items or measurements are not included:


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