Coconut Lemon Bundt Cake made using Krusteaz Meyer Lemon Pound Cake

Meyer Lemon Cupcakes with Coconut Frosting

Prep time: 20 mins
Total time: 42-43 mins
Servings: 12 cupcakes

Ingredients

  • CUPCAKES
  • 1 package Krusteaz® Meyer Lemon Pound Cake
  • 10 tbsp Unsalted butter, melted
  • ¾ 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

Directions

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.