Carrie's Luscious Lemon Coconut Cream Cupcakes
It's easy to turn a box of cake mix into a really special dessert with just a few decadent additions.
Equipment
- cupcake pan
Ingredients
- 1 box yellow cake mix, and ingredients listed on the box needed to make cake.
- 14 tsp lemon curd
- 1 stick butter, softened
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
- 16 oz powdered sugar
- 2 tbsp lemon juice
- ½ cup shredded, sweetened coconut
Instructions
- Preheat oven to 350°F.
- Mix cake batter according to package directions.
- Line cupcake pan with paper cupcake liners and fill ¾ full with cake batter.
- Bake cupcakes for 25-30 minutes.
- Cupcakes are done when a toothpick inserted in the center comes out clean.
- Cool cupcakes.
- Using a teaspoon, cut out a 1 inch hole from the center of each cupcake.
- Fill each hole with a teaspoon of lemon curd.
- Replace center into each cupcake.
- In a large mixing bowl, combine butter and cream cheese. Whip on high until light and fluffy.
- Add vanilla extract and lemon juice.
- Turn mixer speed down to low and slowly add powdered sugar until combined with butter/cream cheese mixture.
- Frost each cupcake with a generous amount of frosting.
- Place shredded sweetened coconut in a flat dish.
- Dip each frosted cupcake into the shredded coconut.
- Try not to eat all the cupcakes by yourself!