recipes from leftovers

Coconut Cupcakes With Cake Mix and Pudding

Sarita Harbor

Creating delicious homemade treats doesn’t have to be expensive or time-consuming

With the right shortcuts, you can whip up mouthwatering desserts that taste like they’re made from scratch.

This recipe works well for a fast Easter dessert, spring luncheon, or even for a Mother’s Day brunch.

Preheat your oven and prepare a muffin tin with liners or spray.


Whisk together the cake mix and pudding mix in a large mixing bowl.


Fill each muffin cup with batter.


Bake until a toothpick comes out clean. Allow to cool completely before frosting.


Cream the softened butter in a large bowl until fluffy. Mix in the lime extract.


Gradually add powdered sugar, one cup at a time.


Fill a piping bag with the frosting and decorate the cupcakes.


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