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Quick and Easy Coconut Cupcakes

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“From Food Network's Rachael Ray.”
READY IN:
25mins
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Line muffin tin with paper cupcake liners and set aside.
  3. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth. Stir in the chopped coconut.
  4. Divide the batter evenly among the muffin tins (the batter will nearly fill each liner to the top).
  5. Bake until the muffins spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
  6. Transfer to a rack to cool.
  7. Spread the frosting on the cooled cupcakes at room temperature and sprinkle generously with flaked coconut.

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