"pucker up lemon cup!"

Name: "PUCKER UP LEMON CUP!"
Prep time: 40 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: ## CAKE; 18 ounce(s) yellow cake mix or lemon cake mix; 1 package(s) instant lemon pudding mix; 3 - eggs; 1/3 cup(s) oil; 1 cup(s) vanilla yogurt (preferably the brand with the cream on top); 1 teaspoon(s) lemon extract or emulsion; 1 teaspoon(s) coconut extract or emulsion; 1-10 - drops yellow food coloring; ## FILLING; 1-2 jar(s) prepared lemon curd; ## FROSTING; 1 stick(s) butter softened; 4 ounce(s) cream cheese softened; 1/2 teaspoon(s) lemon extract; 1/2 teaspoon(s) coconut extract; 2 1/2 cup(s) confectioners sugar (sifted); 5-10 - drops food coloring; 1/2 cup(s) toasted coconut (optional); - yellow sprinkles (optional)

(1 RATING)

134 Pinches 3 Photos

Mary Gonzalez

Livermore, CA

Updated on Feb 20, 2013

Lemon! Lemon!Lemon!Took a few recipes I found and added my own twist. These are tart and sweet. I think I found a winner at least for me :)

Rate

prep time 40 Min

cook time 20 Min

method Bake

yield 24 +

Ingredients

CAKE
18 ounces yellow cake mix or lemon cake mix
1 package instant lemon pudding mix
3 - eggs
1/3 cup oil
1 cup vanilla yogurt (preferably the brand with the cream on top)
1 teaspoon lemon extract or emulsion
1 teaspoon coconut extract or emulsion
1-10 - drops yellow food coloring
FILLING
1-2 jar prepared lemon curd
FROSTING
1 stick butter softened
4 ounces cream cheese softened
1/2 teaspoon lemon extract
1/2 teaspoon coconut extract
2 1/2 cups confectioners sugar (sifted)
5-10 - drops food coloring
1/2 cup toasted coconut (optional)
- yellow sprinkles (optional)

How To Make "pucker up lemon cup!"

Step 1

CAKE: Heat oven to 350. Mix all ingredients for the cake until well blended. Two minutes on medium speed.Line cupcake pans with paper liners. Scoop (using an ice cream scooper) the batter until 3/4 full. Batter will be thick. Bake 18-20 minutes until touching the center springs back or a toothpick inserted in the center, comes out clean. Cool on wire rack until completely cooled

Step 2

FILLING/INFUSING: Using a pastry bag with the large tip or large storage bag (cut a small hole at one of the ends) fill the bag with the lemon curd. If using the pastry bag, insert the tip in the middle of the cooled cupcake and squeeze the bag until the curd fills the hole. If using a storage bag, cut a small hole in the cupcake first, then fill the hole with the curd.
Step 3

FROSTING: Mix the butter, cream cheese until smooth and creamy, add confectioners sugar (small amounts at a time)then extracts until well blended and stiff. More or less sugar may be required, until the consistency is reached. Put frosting in a pastry bag using desired tip and frost. Or frost by hand.
Step 4

GARNISH: For the coconut garnish, toast the coconut in the oven, flat on a cookie sheet for 4-6 minutes. Let cool, then add on top. Or garnish with the lemon sprinkles.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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