These Lemon Coconut Cupcakes are bursting with lemon and coconut, through and through! With both key ingredients in the cupcake, a sweet & tart lemon curd filling, and a thick, creamy coconut cream cheese frosting on top. These Lemon Coconut Cupcakes will certainly get you in the spirit of spring.
Course Cake
Prep Time 1hour30minutes
Cook Time 30minutes
Total Time 2hours
Servings 18
Author Sarah
Ingredients
For coconut lemon cupcakes:
1boxyellow or lemon cake mix
3.4oz.box instant coconut cream pudding mix
1cupwater
4largeegg whitesreserve yolks for lemon curd
zest of 1 large lemon
2tbsp.vegetable or canola oil
For lemon curd:
4egg yolks
zest of 2 large lemons
1/3cupfresh lemon juice
1/2cupgranulated sugar
4tbsp.buttercut into cubes
For coconut frosting:
8 oz.package cream cheesesoftened
1/2cupbuttersoftened
1tsp.vanilla extract
2tsp.coconut extract
4-5cupspowdered sugar
1cuptoasted coconut
Instructions
For coconut lemon cupcakes:
In a large bowl, whisk together cake mix, pudding mix, water, egg whites, lemon zest, and oil.
Line 18 regular-sized muffin cups with paper liners.
Fill muffin cups 2/3-full with batter.
Bake at 350 degrees for about 20 minutes, or until edges are golden, and a toothpick inserted near the center of a cupcake comes out clean.
Remove to wire racks to cool completely.
Meanwhile, prepare lemon curd filling.
For lemon curd:
In a small bowl, whisk together egg yolks, lemon zest, lemon juice, and sugar.
Transfer to a small saucepan.
Cook over low-medium heat, stirring regularly, until mixture thickens and coats the back of a spoon, about 5 minutes.
Remove from heat and add the butter. Stir until smooth.
Transfer the curd to a small bowl and cover with plastic wrap.
Refrigerate until chilled, about 30 minutes.
For coconut frosting:
In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
Beat in vanilla and coconut extracts.
Add 4 cups powdered sugar, beating until thick and creamy. Add additional powdered sugar, as needed, to achieve a frosting of medium consistency. Creamy, but thick and pipeable.
To assemble:
Using a small teaspoon or grapefruit spoon, carve a 1-inch ball out of the center of each cupcake.
Using a small teaspoon or small cookie scoop, dollop a rounded teaspoonful of lemon curd into the center of each cupcake.
Frost cupcakes. I used a piping bag fitted with a large star tip, Wilton 1M.