Lemon Coconut Cupcake Recipe

Lemon Coconut Cupcakes

Lemon curd is made from butter, eggs and lemon juice. Look for it in the jam/jelly section of the grocery store.

60 min. prep time
24 cupcakes
000 Ratings



1 (15.25- to 16.5-ounce) package lemon cake mix
1/2 cup Land O Lakes® Butter, melted
1 cup buttermilk* or milk
1 cup sweetened flaked coconut
1/2 cup lemon curd**


4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1/4 cup lemon curd**


1 1/2 cups sweetened flaked coconut


Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients except coconut and 1/2 cup lemon curd in bowl.  Beat at low speed until moistened; beat at medium speed until well mixed. Stir in 1 cup coconut. Set lemon curd aside.

Fill each prepared muffin cup 2/3 full. Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to cooling rack. Cool completely.

Using 1/2 cup lemon curd, spread 1 teaspoon lemon curd on top of each cupcake. 

Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cupcakes over lemon curd; sprinkle each with coconut.


*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

**Substitute lemon pie filling.

Recipe Tip

For an Easter treat, place three robin egg candies or jelly beans in center of each cupcake.

Nutrition Facts (1 cupcake)

Calories: 300

Fat: 13g

Cholesterol: 50mg

Sodium: 230mg

Carbohydrates: 45g

Dietary Fiber: 1g

Protein: 2g

Recipe #15173©2011Land O'Lakes, Inc.

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