Lemon Coconut Cupcakes

lemon coconut cupcakes

A couple of month’s ago, I was part of a Food Bloggers Challenge for ABCFamily and one of the challenges was to make cupcakes. I found a great Lemon Coconut Torte  recipe in an old Lion House cookbook and thought it would make great cupcakes.  I love anything with lemon.

I’ve posted a few recipes that have lemon in them and I’m sure there will be more. I have this one, this one and who can forget about this one?!

The problem with cupcakes, and why I don’t make them very often, is that you can’t just eat one. It’s like potato chips, one just doesn’t cut it. I had to send these to my guy’s work so I wouldn’t eat them all. Why do they have to be so cute, delicious and fattening?! Not fair…

These are really simple to make. All you need is a boxed cake mix, lemon curd, frozen whipped topping and some coconut. Easy peasy.

lemon coconut cupcakes 2

To get the lemon curd into the middle of the cupcakes you can do it two ways: One, is to take a pastry bag and pipe it into the middle of the cupcake from the bottom of the cupcake. Two, is to cut the cupcakes horizontally across the middle, drop in a bit of lemon curd into the middle of the cupcake, press the cupcake together and frost. This is how the Lion House cookbook suggested, so I tried it. Turned out ok. I think next time I will use a pastry bag and pipe it in.

If you want you can toast the coconut before placing on the cupcakes. I tried this and it turned into a disaster (if you follow me on Instagram you would have seen that disaster) so I ended up skipping it. If you have an advice for toasting coconut please share!

I hope you try these!

Enjoy!

~J

Lemon Coconut Cupcakes
 
Author:
Ingredients
  • 1 boxed white cake mix
  • 1 jar lemon curd
  • 1 container of frozen whipped topping, thawed
  • 1 bag shredded coconut
Instructions
  1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
  2. Prepare cake mix according to package directions.
  3. Fill each cupcake liner with the cake batter. They should be filled half-way to the top.
  4. Bake for 18 to 24 minutes or until a toothpick inserted into the middle comes out clean.
  5. Cool cupcakes. Remove cupcake from the liner.
  6. To fill the way I did, cut each cupcake in half horizontally. Add the lemon curd in the middle. Replace the top of the cupcake and frost with the whipped topping.
  7. Sprinkle with coconut, to taste.

 

 

 

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