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Lemon Coconut 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  


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

1/4 cup lemon curd  

3 tablespoons Land O Lakes® Half & Half


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.

How to make

  1. STEP 1

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

  2. STEP 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. STEP 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. STEP 4

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

  5. STEP 5

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

Tip #1

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

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