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Lemon Coconut Cupcakes

5 from 1 vote
Lemon Coconut Cupcakes
Moist lemon-coconut cupcakes with lemon-coconut frosting!
Prep Time: 15 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 30 minutes
Servings:18 servings

Ingredients

  • 1 box white cake mix , (or yellow)
  • 3 eggs
  • zest and juice of 2 medium-large lemons
  • ¾ cup plain greek yogurt , (or sour cream)
  • cup oil
  • 2 teaspoons coconut extract
  • 2 tablespoons milk , (or half and half)

Frosting

  • 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

Instructions

  • 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.

Frosting

  • 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.

Notes

Store in airtight container at room temperature up to three days or chilled in the fridge up to five days. 

Nutrition

Calories: 167 kcal, Carbohydrates: 28 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 23 mg, Potassium: 42 mg, Fiber: 1 g, Sugar: 27 g, Vitamin A: 54 IU, Vitamin C: 1 mg, Calcium: 28 mg, Iron: 1 mg
Course: Dessert
Cuisine: American
Author: Tiffany