Lemon Cupcakes with Creamy Coconut Frosting
A delicious lemon cupcake made with lemon pudding and topped off with a decadent coconut frosting!
Servings 12 cupcakes
Ingredients
Cupcake Batter
- 1.5 cups Flour All Purpose
- 1 package Lemon Pudding
- 1.5 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Butter Unsalted
- 1/2 cup Sugar
- 2 Eggs
- 1 tbsp Coconut Extract
- 3/4 cup Milk
- 1 tbsp Lemon Zest
- 1/2 cup Shredded Coconut Unsweetened
Coconut Frosting
- 1 cup Butter
- 4 cups Powdered Sugar
- 2 tbsp Coconut Extract
- 3-4 tbsp Milk
- 1/4 cup Shredded Coconut
- Flaked Coconut for topping
Instructions
Cupcakes
- Preheat oven to 350 F and line cupcake pan with liners.
- Begin by whisking flour, pudding mix, baking powder and salt in a small bowl to combine.
- Using a stand or electric mixer cream butter and sugar until fluffy (approx 3-5 mins). Add in eggs 1 at a time and beat well. Mix in coconut extract and lemon zest.
- On low speed alternate between your flour mixture and milk and mix until just combined (do not over beat your cupcake batter).
- Fold in shredded coconut and using a cookie scoop fill cupcake liners until they are about 3/4 full.
- Bake at 350 F for 20-25 minutes, until a toothpick inserted comes out clean. All ovens are different so PLEASE keep an eye on your cupcakes.
Coconut Frosting
- Begin by creaming your butter on medium speed for about 3 minutes to ensure it is smooth before adding the powdered sugar.
- 1 cup at a time add in the powdered sugar until it reaches your desired consistency (I find about 3.5-4 cups is perfect!).
- Beat in your coconut extract and then stir in shredded coconut.
Decorating/Frosting
- Pipe your frosting on COOLED cupcakes using your favorite tip and then top the cupcakes with the flaked coconut!
Notes
Room temperature butter works the best for this recipe. If your butter is in the fridge be sure to SLOWLY microwave it to bring it up to temperature before using.