Coconut Pecan Cupcakes

Health score
1%
Coconut Pecan Cupcakes
265 min.
24
315kcal

Suggestions


Indulge your sweet tooth with these delightful Coconut Pecan Cupcakes, a perfect treat for any dessert lover! With a rich and creamy coconut custard topping, these cupcakes are not just a feast for the eyes but also a burst of flavor in every bite. The combination of flaked coconut and finely chopped pecans creates a delightful texture that complements the moist vanilla cake base beautifully.

Imagine the aroma of freshly baked cupcakes wafting through your kitchen, inviting friends and family to gather around. These cupcakes are not only visually appealing but also incredibly satisfying, making them an ideal choice for celebrations, potlucks, or simply a cozy night in. Each cupcake is a little piece of paradise, with a luscious custard that adds a creamy richness, while the pecans provide a delightful crunch.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. With just a few simple steps, you can create a batch of 24 scrumptious cupcakes that are sure to impress. So, roll up your sleeves, gather your ingredients, and get ready to treat yourself and your loved ones to these irresistible Coconut Pecan Cupcakes!

Ingredients

  • 0.5 cup sugar 
  • tablespoon cornstarch 
  • 1.3 cups whipping cream 
  • 0.5 cup butter cut into pieces
  • 2.5 cups coconut flakes flaked
  • 0.3 cup cream sour
  • teaspoon vanilla 
  • box vanilla cake donut holes 
  • cup coconut milk canned (not cream of coconut)
  • 0.5 cup water 
  •  eggs 
  • cup pecans finely chopped
  • 0.5 cup pecans coarsely chopped

Equipment

  • bowl
  • sauce pan
  • oven
  • whisk
  • plastic wrap
  • hand mixer
  • toothpicks
  • muffin liners

Directions

  1. In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk.
  2. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened.
  3. Remove from heat. Stir in butter until melted. Stir in coconut, sour cream and vanilla.
  4. Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.
  5. Heat oven to 350°F.
  6. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in finely chopped pecans. Divide batter evenly among muffin cups.
  7. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  8. Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.

Nutrition Facts

Calories315kcal
Protein4.28%
Fat63.73%
Carbs31.99%

Properties

Glycemic Index
5.84
Glycemic Load
2.94
Inflammation Score
-3
Nutrition Score
6.6891305057899%

Flavonoids

Cyanidin
0.73mg
Delphinidin
0.5mg
Catechin
0.49mg
Epigallocatechin
0.38mg
Epicatechin
0.06mg
Epigallocatechin 3-gallate
0.16mg

Nutrients percent of daily need

Calories:315.1kcal
15.76%
Fat:23.11g
35.55%
Saturated Fat:13.71g
85.71%
Carbohydrates:26.1g
8.7%
Net Carbohydrates:23.54g
8.56%
Sugar:14.97g
16.63%
Cholesterol:46.05mg
15.35%
Sodium:196.7mg
8.55%
Alcohol:0.06g
100%
Alcohol %:0.09%
100%
Protein:3.5g
6.99%
Manganese:0.69mg
34.4%
Phosphorus:140.79mg
14.08%
Fiber:2.56g
10.23%
Copper:0.2mg
10.17%
Selenium:6.6µg
9.43%
Calcium:70.88mg
7.09%
Vitamin B2:0.12mg
7.03%
Vitamin B1:0.1mg
7%
Vitamin A:348.84IU
6.98%
Iron:1.17mg
6.47%
Magnesium:24.22mg
6.06%
Folate:22.34µg
5.59%
Zinc:0.77mg
5.11%
Vitamin E:0.63mg
4.18%
Potassium:139.5mg
3.99%
Vitamin B3:0.74mg
3.7%
Vitamin B5:0.34mg
3.4%
Vitamin B6:0.07mg
3.25%
Vitamin D:0.31µg
2.06%
Vitamin K:1.64µg
1.56%
Vitamin B12:0.08µg
1.36%