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–+ servings
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5 from 1 vote

Lemon Coconut Cupcakes

These Lemon Coconut Cupcakes are moist, fluffy and so dang delicious! The creamy coconut frosting is TO DIE FOR!!
Prep Time1 hour 30 minutes
Cook Time18 minutes
Total Time1 hour 48 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 16 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CUPCAKES:
  • 1 box lemon cake mix
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1/2 cup oil
  • 3 eggs
  • One 3.4 ounce box INSTANT dry lemon pudding mix
  • Zest of one lemon
  • FOR THE FROSTING & TOPPING:
  • One 3.4 ounce box INSTANT dry coconut cream pudding mix
  • 1 cup cold milk
  • 1/3 cup powdered sugar
  • 1 tsp coconut extract
  • 4 ounces whipped cream cheese about 1/2 of a tub
  • 2 cups whipped topping or fresh whipped cream
  • About 2 cups toasted coconut for garnishing

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with 16-18 paper liners. Set aside.
  • Beat the cake mix, water, lemon juice, oil, eggs, lemon pudding mix and lemon zest together with an electric mixer until smooth, about 2 minutes. Portion the batter evenly among the muffin cups, filling about 3/4 full.
  • Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  • While the cupcakes bake, make the frosting: Whisk together the coconut cream pudding mix, the milk, and the powdered sugar together until thickened, about 2 minutes. Beat in the coconut extract and whipped cream cheese until smooth. Fold in the whipped cream/topping. Refrigerate for at least 1 hour or until set.
  • Pipe the frosting onto the cooled cupcakes and cover the frosting with the toasted coconut. Store in the fridge, covered.