1 (15.25- to 16.5-ounce) package lemon cake mix
1 cup buttermilk* or milk
1 cup sweetened flaked coconut
1/2 cup lemon curd**
4 cups powdered sugar
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.
For an Easter treat, place three robin egg candies or jelly beans in center of each cupcake.