Meyer Lemon Cupcakes with Coconut Frosting

PREP
20 min
TOTAL TIME
42-43 min
SERVINGS
12 cupcakes
Cupcakes:
1 Package Krusteaz Meyer Lemon Pound Cake
10 Tbsp Unsalted butter, melted
3/4 Cup Water
Frosting:
14 Tbsp Unsalted butter, at room temperature
3 Cups Powdered sugar
1 Tsp Coconut extract
1 Tbsp Milk
Garnish:
1 Cup Sweetened shredded coconut
36 Candy-coated chocolate eggs
STEP 1

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.

STEP 2

Spoon batter into muffin cups, filling 2/3 full.

STEP 3

Bake 22-23 minutes and remove from the oven; allow to cool completely.

STEP 4

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.

STEP 5

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.

STEP 6

Continue to beat on medium-high speed for 3-5 minutes. Frosting should be very whipped and airy in texture.

STEP 7

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.

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