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Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

Moist lemon-coconut cupcakes with lemon-coconut frosting!
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Author Tiffany


  • 1 box white cake mix (or yellow)
  • 3 eggs
  • zest and juice of 2 medium-large lemons
  • 3/4 cup plain greek yogurt (or sour cream)
  • 1/3 cup oil
  • 2 teaspoons coconut extract
  • 2 tablespoons milk (or half and half)


  • 8 tablespoons butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons plain greek yogurt (or sour cream)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons coconut extract
  • optional: coconut flakes, maraschino cherries, lemon slices


  • Preheat oven to 350 and put cupcake liners in muffin tins.
  • In a medium bowl sift cake mix. In larger bowl combine eggs, lemon zest, lemon juice, greek yogurt, oil, milk/half and half, and coconut extract and mix until smooth. Gradually mix in cake mix. Pour into prepared muffin tins, filling each liner 3/4 full. Bake 15-28 minutes until an inserted toothpick comes out clean. Allow to cool completely.


  • Mix butter until smooth. Add lemon juice, lemon zest, greek yogurt (or sour cream), and coconut extract and mix until smooth. Slowly mix in powdered sugar 1 cup at a time until desired consistency is reached (more for a stiffer frosting that will pipe well). Pipe or spread onto cooled cupcakes. Top with shredded coconut, cherries, and lemon slices if desired. Store in airtight container.