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Lemon-Filled Coconut Cupcakes

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Lemon-Filled Coconut Cupcakes

Lemon-Filled Coconut Cupcakes

You can never have too many American recipes, so give Lemon-Filled Coconut Cupcakes a try. This recipe serves 24. One portion of this dish contains approximately 3g of protein, 16g of fat, and a total of 267 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 10 minutes. A mixture of cake mix, coconut, instant lemon pudding and pie filling mix, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this dessert.

Instructions

1
Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
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Muffin LinersMuffin Liners
OvenOven
2
Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
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CoconutCoconut
SpreadSpread
ToastToast
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Baking SheetBaking Sheet
Wire RackWire 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.
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Yellow Food ColorYellow Food Color
Coconut MilkCoconut Milk
Cake MixCake Mix
EggEgg
Cooking OilCooking Oil
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Hand MixerHand Mixer
Mixing BowlMixing Bowl
Muffin LinersMuffin Liners
4
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.
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CupcakesCupcakes
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Muffin LinersMuffin Liners
ToothpicksToothpicks
Wire RackWire Rack
OvenOven
5
Remove cupcakes from muffin cups and cool completely on wire rack.
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CupcakesCupcakes
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Muffin LinersMuffin Liners
Wire RackWire Rack
1
In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
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Whipped CreamWhipped Cream
Lemon CurdLemon Curd
FrostingFrosting
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BowlBowl
2
With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake.
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CupcakesCupcakes
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KnifeKnife
3
Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
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CupcakesCupcakes
LemonLemon
4
In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
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Coconut ExtractCoconut Extract
Whipped CreamWhipped Cream
CupcakesCupcakes
FrostingFrosting
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BowlBowl
5
Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut.
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CoconutCoconut
6
Sprinkle the coconut mixture over the frosted cupcakes.
Ingredients you will need
CupcakesCupcakes
CoconutCoconut
DifficultyExpert
Ready In2 hrs, 10 m.
Servings24
Health Score1
CuisinesAmerican
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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