Meyer Lemon Cupcakes with Coconut Frosting


Prep time: 20 minutes

Total Time: 42-43 minutes

Yield: 12 cupcakes



  • 1 package Krusteaz Meyer Lemon Pound Cake
  • 10 tablespoons unsalted butter, melted
  • ¾ cup water


  • 14 tablespoons unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 tablespoon milk


  • 1 cup sweetened shredded coconut
  • 36 candy-coated chocolate eggs


  • Cupcakes: Preheat the oven to 350°F. Line a muffin pan with paper baking cups. In a medium-sized mixing bowl, combine pound cake mix with melted butter and water and stir until completely smooth.
  • Spoon batter into muffin cups, filling 2/3 full.
  • Bake 22-23 minutes and remove from the oven; allow to cool completely.
  • Toast shredded coconut at 350°F for 8-10 minutes on a parchment paper-lined baking sheet until lightly golden brown. Remove from oven and cool completely.
  • Frosting: Using an electric mixer, beat butter at medium-high speed 5 minutes until butter is fluffy. Add powdered sugar 1 cup at a time, and continue beating until powdered sugar is incorporated. Add coconut extract and milk.
  • Continue to beat on medium-high speed for 3-5 minutes. Frosting should be very whipped and airy in texture.
  • Fill pastry bag fitted with a large open round tip with prepared frosting. Pipe frosting on edge of cupcake. Press toasted coconut into frosting border by hand. Fill centers with dollop of frosting and place 3 chocolate eggs on top. Store in an airtight container.