Lemon-Filled Coconut Cupcakes

Name: Lemon-Filled Coconut Cupcakes
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon imitation coconut extract; 355 milliliters coconut milk; 3 eggs; 4 servings size) package instant lemon pudding and pie filling mix (recommended: Jell-O); 177 milliliters prepared lemon curd; 355 milliliters sweetened shredded coconut; 79 milliliters vegetable oil; 680 grams whipped cream whipped frosting (recommended: Betty Crocker); 517 grams package yellow cake mix (recommended: Duncan Hines); 0 teaspoons yellow food coloring

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

Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.

Equipment you will use

Muffin Liners

Oven

Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.

Ingredients you will need

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Wire Rack

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.

Ingredients you will need

Yellow Food Color