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Lemon Coconut Cupcakes

Presented by:
Land O' Lakes
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Lemon and coconut make a zesty and decadent treat.

Recipe Prep Time
Prep Time
60 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 30 min
Recipe Servings



1 (15.25- to 16.5-ounce) package lemon cake mix

1/2 cup Land O Lakes® Butter, melted

1 cup buttermilk* or milk

3 Land O Lakes® Eggs

1 cup sweetened flaked coconut

1/2 cup lemon curd**


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

1/4 cup  lemon curd**

3 tablespoons Land O Lakes® Half & Half or Fat Free Half & Half


1 1/2 cups sweetened flaked coconut


Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside. 

Combine all cupcake ingredients except coconut and 1/2 cup lemon curd in bowl. 

Beat at low speed until moistened; beat at medium speed until well mixed.

Stir in 1 cup coconut. Set lemon curd aside. 

Fill each prepared muffin cup 2/3 full. Bake 18-21 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pan; remove to cooling rack. Cool completely. 

Using 1/2 cup lemon curd, spread 1 teaspoon lemon curd on top of each cupcake. 

Combine all frosting ingredients in bowl. Beat at medium speed until creamy. Frost cupcakes over lemon curd; sprinkle each with coconut.


*Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.

**Substitute lemon pie filling.


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