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.
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.
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.
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.
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.
Sprinkle cupcakes with toasted coconut.