Lemon Coconut Cupcakes

Lemon Coconut Cupcake Recipe
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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
1:30
Total Time
24 cupcakes

Ingredients

Cupcakes

1 (15.25- to 16.5-ounce) package
lemon cake mix
1/2 cup
Land O Lakes® Butter, melted
1 cup
buttermilk*
3
large Land O Lakes® Eggs
1 cup
sweetened flaked coconut
1/2 cup
lemon curd**

Frosting

4 cups
powdered sugar
1/2 cup
Land O Lakes® Butter, softened
1/4 cup ( )
lemon curd**
3 tablespoons
Land O Lakes® Half & Half

Topping

1 1/2 cups
sweetened flaked coconut
 
*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
**Substitute lemon pie filling.

Directions

  1. Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
  2. 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.
  3. 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.
  4. Using 1/2 cup lemon curd, spread 1 teaspoon lemon curd on top of each cupcake.
  5. Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cupcakes over lemon curd; sprinkle each with coconut.

Recipe Tips

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

Nutrition Facts (1 cupcake)

Calories
300
Cholesterol
50mg
Carbohydrates
45g
Protein
2g
Fat
13g
Sodium
230mg
Dietary Fiber
1g

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