Fluffy lemon frosting and a pocket of lemon filling makes these Lemon Coconut Cupcakes a bright and refreshing spring dessert! These would look great on your Easter or Mother’s day dinner tables this year.
*I am partnering with Lucky Leaf this year as a blog ambassador bringing you delicious recipes using pie filling.
It’s official. I have gone completely gaga for lemon. Well, as long as it is not overly tart. My tastebuds can only handle the lemon if it is a mild lemon flavor. Lemon treats used to not even get a second glance from me, so I have to keep taking baby steps with this flavor.
Last month I couldn’t stay out of the pan of the Best Lemon Bars. In fact, I’m pretty sure I ate most of the bars since my husband gave up sweets for Lent, and our kids think they do not like lemon.
Baby steps are needed to get them on board with the lemon goodness too, I guess. I thought for sure the mild lemon frosting and the hidden pocket of lemon filling in these cupcakes would do the trick. Unfortunately, I still don’t have them in love with coconut, so they boycotted my attempts.
I knew I wanted to create a dessert for Lucky Leaf® using their lemon pie filling since lemon has become a flavor I like now. Don’t get me wrong, I liked it before…just not as much. I mean last year I made these Lemon Cheesecake Rolls and ate my fair share of those too.
Lemon is just getting a little more love from me these days.
As I thought about what dessert would be the perfect way to showcase the lemon pie filling, I kept coming back to cupcakes. It has been a few months since I have done a cupcake around here, and I thought these would be the perfect flavor to carry us into spring.
For these cupcakes, I decided to marry lemon and coconut together. Both flavors are the perfect spring flavors, so why not combine them.
How to make Lemon Coconut Cupcakes:
Coconut milk, coconut extract, coconut pudding, and shredded coconut gives these fluffy cupcakes a great coconut boost. These are not shy when it comes to coconut goodness!
After the cupcakes were baked and cooled, I cut out the center of the cupcakes and filled them with a good pocket of lemon pie filling. And yes, I did eat a few small spoonfuls of the pie filling straight from the can. It is absolutely delicious, so I couldn’t resist it.
I also added some pie filling to the homemade frosting to give it a slight lemon flavor.
A little bit of coconut and a fresh raspberry on top makes these Lemon Coconut Cupcakes pretty enough to bring to any party or dinner.
Just make sure your friends and family have come over to the lemon side, or you will have extra cupcakes to eat by yourself….which isn’t necessarily a bad thing.
More lemon desserts you may like:
Lemon Sugar Cookie Bars topped with fluffy lemon frosting and sprinkles are a fun dessert that everyone will love.
This Lemon Cream Berry Pie has layers of no bake cheesecake, lemon pudding, and berries. It makes an easy, yet impressive dessert to serve at picnics and parties.
This easy Strawberry Lemon Snack Cake is delicious anytime of day. Fresh strawberry pie filling and a lemon glaze will have you smiling in no time.
These easy Lemon Mousse Fruit Parfaits are a delicious and easy dessert to make when it is too hot to bake.
For the Cupcakes
- 1 white cake mix
- 1 - 3.4 ounce box instant coconut pudding
- 4 eggs
- 1/2 cup oil
- 1 cup coconut milk
- 1/2 teaspoon coconut extract
- 1/2 teaspoon rum extract
- 1 cup shredded coconut
- 1 - 21 ounce can Lucky Leaf Lemon Pie Filling, divided
For the Frosting
- 1/2 cup butter, softened
- 1/2 cup marshmallow cream
- 1/2 cup lemon pie filling
- 5 1/2 cups powdered sugar
- 1/2 teaspoon salt
- 1 cup sweetened shredded coconut
- 24 fresh raspberries
- Preheat the oven to 325 degrees. Place 24 liners in a cupcake pan.
- 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 into the liners. Bake for 22 minutes. Remove and cool completely.
- Set aside 1/2 cup lemon pie filling. Remove the center of each cupcakes and fill with the remaining 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 it is all mixed in.
- Swirl the frosting on top of the filled cupcakes with a piping bag and icing tip. Top with shredded coconut and a raspberry. Store in a covered container in the refrigerator.
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Amount Per Serving: Calories: 295Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 148mgCarbohydrates: 39gFiber: 1gSugar: 33gProtein: 2g
*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.*