Lemon Coconut Cupcakes with Lemon Filling

Recipe Rating:
 2 Ratings
Serves: Makes 24 cupcakes
Prep Time:
Cook Time:


1 lb cream cheese at room temperature
3 stick unsalted butter, room temperature
1 tsp pure vanilla extract
1 tsp almond extract
1 1/2 lb confectioners' sugar, sifted
1 box moist deluxe yellow or lemon cake mix
14 oz sweetened shredded coconut
5 egg yolks
1 c sugar
zest from 4 lemons
1/3 c lemon juice from 3-4 lemons
1 stick butter, cut into pats and chilled
sweetened shredded coconut
fresh rasberries (24) (optional)

The Cook

Annamaria Settanni McDonald Recipe
Well Seasoned
Brooklyn, OH (pop. 11,169)
Member Since Aug 2010
Annamaria's notes for this recipe:
Perfect Cupcake for the Summer! It features a yellow cake cupcake (you can do a lemon flavored cupcake too) with lemon curd filling, cream cheese frosting and topped with coconut. It's so good and moist and this will make your mouth ZING! I add raspberries to the top to give it some color, but you can omit that part. These were great when I brought them to a Art Gallery Open House! Everyone loved them!
Make it Your Way...

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Make cupcake batter according to package directions and fold in coconut after batter is mixed. Bake according to package directions. Cool Cupcakes when done.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Add lemon juice and zest to egg mixture and whisk until smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Bowl should be large enough to fit on top of saucepan without touching the water.
Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Allow curd to cool or store in refrigerator. Curd will keep refrigerated for up to 2 weeks.
TO ASSEMBLE: Fill a plastic pastry bag fitted with a medium-sized round tip with the cooled lemon curd. Gently poke the pastry bag tip into the center top of the cupcakes and fill with a small amount of curd. If needed, wipe off any excess curd from the tops with a clean paper towel.
Frost cupcakes with cream cheese frosting, top with shredded coconut and top with a raspberry. Peel paper back and take a big bite and enjoy and be ready for your mouth to zing!

About this Recipe


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user Annamaria Settanni McDonald ArtByASM - May 14, 2011
I shared a photo of this recipe. View photo
user Mary Beam ciaoitalia - May 14, 2011
You lost me at coconut, lol. But I'm sure that could be left off. That's just one thing I don't care for. Wish I felt the same about cheese, I'd never have to watch what I eat if I did!
user Annamaria Settanni McDonald ArtByASM - May 14, 2011
Oh I love love cheese!!!! You can leave out the coconut in this one if you'd like. It would just be a lemon filled cupcake! =)
user Mary Beam ciaoitalia - May 14, 2011
haha. I am so not a sugar fiend but give me a plate of crackers and cheese and I'll make myself sick, lol.
user Annamaria Settanni McDonald ArtByASM - May 15, 2011
I am the same way!

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