These Lemon Coconut Cupcakes are an easy and refreshing dessert! Lemon frosting and pie filling make these coconut cupcakes a delicious recipe for spring events like Easter or Mother's Day. Trust me though, you will want to make them all year long.
*I am partnering with Lucky Leaf this year as a blog ambassador sharing recipes using pie filling.
It's official. Spring is here, and it's time to add lemon to everything. I used to avoid lemon desserts because I wasn't a fan of the tart flavor. Anyone else with me?
A few years ago I made these Easy Lemon Bars, and the sweet crust paired with the tart filling convinced me that I should give all lemon dessert recipes a second chance.
Baby steps, right? One of these days, I will be able to say I'm a full blown lemon lover!
Lemon Pie Filling
Every spring I get excited to create a dessert for Lucky Leaf® using their pie filling. This time I picked the lemon pie filling to work with, and I kept thinking about cupcakes.
I tested a few varieties, but I finally decided that coconut desserts were my favorite, so I added a hidden pocket of lemon filling to the coconut cupcakes. Best decision ever!!!
Ingredients for Coconut Cupcakes with Lemon Filling
For the Coconut Cupcakes
- White Cake Mix & Instant Coconut Pudding Mix - a cake mix with pudding mix creates a denser cupcake that is sturdier for fillings
- Eggs, Oil, Extracts, Coconut Milk - liquids needed to make add moisture to the dry ingredients
- Shredded Coconut - adds a good texture and flavor to the cupcakes
- Lemon Pie Filling - needed for the center of the cupcakes and frosting
For the Lemon Frosting
- Butter & Marshmallow Cream - mix together these create a light and fluffy frosting texture
- Salt & Powdered Sugar - sweetens and balances the frosting
- Lemon Pie Filling - adds a light lemon flavor to the butter cream
How to make Lemon Coconut Cupcakes
Four types of coconut give the doctored cake mix a delicious coconut flavor. These cake mix cupcakes are not shy when it comes to coconut goodness!
Step One: Make the Cupcake Batter
- Add the cupcake mix, pudding mix, eggs, oil, milk, and extract to a bowl.
- Beat until a smooth batter comes together.
Step Two: Bake the Cupcakes
- Spoon the cupcake batter evenly into 24 liners.
- Bake and cool.
Step Three: Fill the Cupcakes
- Remove the center of each coconut cupcake with a cupcake corer or a small sharp knife.
- Spoon lemon pie filling into the center.
How to make Lemon Frosting
- Beat the softened butter until creamy. Add lemon pie filling, marshmallow cream, and salt and beat again.
- Slowly add the powdered sugar and mix on low until everything is incorporated. Beat on high until light and fluffy.
- Spoon into a piping bag fitted with icing tip 1M and pipe swirls on top of the filled cupcakes.
- Top each one with shredded coconut and a fresh raspberry.
Recipe Variations
- Coconut Cupcakes - Skip the lemon filling and frosting. Top with coconut frosting and toasted coconut.
- Lemon Filled Vanilla Cupcakes - use a vanilla pudding mix, regular milk, and vanilla extract to make the cake mix. Do not add shredded coconut. Fill with lemon curd and frost with lemon frosting.
- Lemon Meringue Cupcakes
FAQ
This recipe will make 24 filled and frosted cupcakes.
I recommend storing these coconut cupcakes in a tightly sealed container in the refrigerator because of the lemon filling.
If you need to make these ahead of time, freeze the unfilled cupcakes in a freezer safe bag or container. Thaw in the refrigerator 24 hours before you are going to serve them. Add the filling and frosting up to a day before serving.
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Recipe
Lemon Coconut Cupcakes Recipe
These Lemon Coconut Cupcakes are an easy and refreshing dessert! Lemon frosting and pie filling make them the perfect lemon dessert recipe for spring events like Easter or Mother's Day. Trust me though, you will want to make them all year long.
Ingredients
For the Cupcakes
- 1 white cake mix
- 1 - 3.4 ounce box instant coconut pudding
- 4 large eggs
- ½ cup oil
- 1 cup coconut milk
- ½ teaspoon coconut extract
- ½ teaspoon rum extract
- 1 cup shredded sweetened coconut
- 1 - 21 ounce can Lucky Leaf Lemon Pie Filling, divided
For the Frosting
- ½ cup unsalted butter, softened
- ½ cup marshmallow cream
- 5 ½ cups powdered sugar
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
- 24 fresh raspberries
Instructions
- Preheat the oven to 325 degrees. Place 24 cupcake liners in a cupcake pan or muffin tin.
- Mix together the cake mix, pudding mix, eggs, oil, coconut milk, and extracts. Beat on low for 1 minute, then increase speed to medium and beat 2 minutes.
- Stir in the shredded coconut gently.
- Spoon the batter evenly into the liners. Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.
- Set aside ½ cup lemon pie filling. Remove the center of each cooled cupcake and fill with pie filling.
- Beat the butter until fluffy. Add the marshmallow cream, reserved pie filling, and salt and beat again.
- Slowly add the powdered sugar until everything is incorporated. Beat on medium high until light and fluffy.
- Spoon into a piping bag fitted with icing tip 1M. Swirl frosting on cupcakes.
- Top with shredded coconut and a raspberry. Store in a covered container in the refrigerator.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 110mgCarbohydrates: 36gFiber: 1gSugar: 32gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This recipe was sponsored by Lucky Leaf. All opinions expressed are 100% my own. Thank you for letting me share products and brands we use and love. See my disclosure policy for more information.*
Debbie
Made these a couple weeks ago and they were requested again! They are delish!
Pisiani Polomon
Where I live, I do not easily find white mix n instant pudding mix. What is the substitute?
Can I use homemade scrapped coconut milk rather than store bought?
Jocelyn
I would just use the instructions on the back of the cake mix and substitute the coconut milk for the liquids it calls for. I would also add the coconut and rum extract to the batter if you have that. Another option is to buy the instant pudding on Amazon and have it shipped to you.
Lisa
I don't use rum/rum extract in cooking. Is there a substitute I can use?
Jocelyn
Vanilla extract would be a good substitution for these. I hope you enjoy them!
Stacy
I made this yesterday for Easter, but as a cake instead of cupcakes. It was so amazingly delicious!
But I now understand why you did it as cupcakes...the top layer slides off because of the lemon curd....maybe I should have used tooth picks...
Jocelyn
I'm glad to hear that it was at least delicious, even if your layers slid off! Keeping the lemon curd down inside the cupcakes kept it from making my frosting slide on the cupcakes!
Annie @ Annie's Noms
These are SO beautiful! Love that surprise in the centre!
Joanne
These cupcakes are so pretty, and perfect for Spring!
Medha @ Whisk & Shout
Lemon and coconut pair SO well together- tropical spring deliciousness!
Catherine
Dear Jocelyn, these cupcakes are so pretty! Lemon and coconut is a perfect combo...these are perfect for any spring gathering. xo, Catherine
Laura @ Laura's Culinary Adventures
What a bright yummy treat for spring!
Mir
Oooh, a fun lemon center! I can deal with the tartness if there's a lot of sweet to counterbalance, but otherwise, I'm with you. Not too much of that tang! These are gorgeous!