Coconut Cupcakes with Lemon Filling
This is one of my favorite cupcake recipes. You can change the cupcake mix, filling and topping based upon your preference. I happen to enjoy the mixture of yellow cake with lemon pudding and coconut icing. These cupcakes look great on a buffet, and guests seem to prefer taking a cupcake to a slice of cake. I use boxed mixes and premade puddings to make my life easier. If you love cupcakes, take inspiration from the many cupcake shops and try a semi-homemade approach to replicate your favorites.
1 18.25-oz. Box, Yellow Cake Mix (Duncan Hines)
Lemon Pudding (Snack Pack Premade Pudding)
1 16-oz. Can Vanilla Icing (Duncan Hines)
Shredded Coconut for garnish
In a large mixing bowl, prepare the yellow cake mix per package directions. Line a muffin pan with paper liners. Pour the yellow cake mixture into the muffin pan, just under the top of each liner. Bake as directed on the package (do not overcook). Remove the cooked cupcakes from the oven and let cool. When completely cool, scoop out a small center in the middle of each cupcake. Fill with the lemon pudding mix, making sure the pudding doesn’t overflow out of the center. With a butter knife, spread the vanilla icing on the top of each cupcake, and roll in the shredded coconut. This dessert can be made a week in advance and stored in an airtight container in the refrigerator.