Lemon-Filled Coconut Cupcakes
Prep Time
40minutes
Cook Time Passive Time
30minutes 60minutes
Prep Time
40minutes
Cook Time Passive Time
30minutes 60minutes
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
  2. Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
  3. In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
For lemon filling
  1. In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
  2. With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
  3. In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
  4. Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.