If you are looking for quick and easy Coconut Lemon Cupcakes, but do not want to whip up a batch from scratch, this is the recipe to try! It's a great recipe since part of the recipe uses store bought items and the other part with all the "extras" are my own additions. What's also great about this recipe is, since I added my own twist to them they did not have the "store bought" taste to them. The cupcakes actually turned out great and really tasted homemade. The most time consuming part of this recipe is waiting for it to cool so you can frost them!
To prepare this dish, start by pre-heating the oven (follow the cake mix instructions for the degree temperature) and by toasting 1 cup of the coconut. To toast them, place them in a small pan. On high heat, begin to toast. Stir constantly and toast them to the degree you want. Just note that once they start to brown, they cook quickly so avoid burning them. Once toasted, put them aside in a bowl to cool.
Once the toasted coconut flakes have cooled, add 1 cup of non-toasted coconut flakes into the bowl and mix with the toasted coconuts, then set aside.
In a mixer, empty contents of the cake mix and put in all the ingredients as instructed on the package, along with 1/2 to 1 cup of coconut flakes (put in as much or little as desired).
Empty cake mix into cupcake liners in a muffin pan. Bake as directed.
For the frosting:
While the cupcakes are baking, empty the can of cream cheese frosting in a bowl. Add 1 Tablespoon of lemon juice and the zest of one lemon. Mix.
Once the cupcakes are done baking, put them on a cooling rack to cool.
Once cooled, spread the cream cheese frosting on top of the cupcakes. Grab a handful of the toasted and non toasted coconut flakes mix and put them on top of each cupcake.
Top off each cupcake with candy of choice.
These yield close to 20 cupcakes, so they are great to serve for a party or brunch. You can yield more cupcakes if you were to bake them in smaller pans. I used a standard cupcake size pan for this recipe.
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