Best Lemon Filled Coconut Cupcakes Recipes

Lemon-Filled Coconut Cupcakes image

Provided by Sandra Lee

Categories dessert

Time 2h10m

Yield 24 cupcakes

Number Of Ingredients 10

1 1/2 cups sweetened shredded coconut
1 (18.25-ounce) package yellow cake mix (recommended: Duncan Hines)
1 (4-serving size) package instant lemon pudding and pie filling mix (recommended: Jell-O)
3 eggs
1 1/2 cups coconut milk
1/3 cup vegetable oil
1/4 teaspoon yellow food coloring
2 (12-ounce) containers whipped cream whipped frosting (recommended: Betty Crocker)
3/4 cup prepared lemon curd
1 teaspoon imitation coconut extract

Steps:

Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
For lemon filling:
In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.

Lemon Pudding Filled Coconut Cupcakes with Shaved Coconut Topping image

Provided by Ani Phyo

Yield Makes 6 cupcakes

Number Of Ingredients 13

Lemon Pudding
1/3 cup cashews
1 1/2 bananas
1/4 cup lemon juice (from 1 to 2 lemons)
2 tablespoons agave syrup
Cupcakes
2 1/2 cups dry pecans
1/2 cup shredded coconut
1/8 teaspoon sea salt
3/4 cup firmly packed pitted Medjool dates
3 tablespoons alcohol-free vanilla extract
Topping
1/2 cup shaved or shredded coconut

Steps:

To make the pudding, place the cashews in the Personal Blender with the grinder lid and 2-cup container or a food processor and grind into a powder. Add the bananas, lemon juice, and agave syrup and process until smooth. Place in the fridge to chill.
To make the cupcakes, combine the pecans, coconut, and salt in the food processor and process into evenly sized small pieces, taking care not to overprocess into a butter. Scoop the mixture into another bowl. Combine the dates and vanilla in the food processor and process into small pieces. Return the pecan mixture to the food processor and pulse to mix. The cake mix should have a crumbly but sticky texture.
Place 6 cupcake liners in a muffin pan. Use a 1/2-cup measuring cup to scoop 1/2 cup loosely packed pecan mixture into each. Using your fingertips, gently press to firm up the cupcakes and create cavities in the centers to hold the pudding. Make sure the edges reach the tops of the cupcake liners.
To assemble, scoop about 3 tablespoons pudding into each cupcake and top with coconut. Place the muffin pan in the refrigerator to chill for several hours to firm up the cupcakes before serving.
The pudding will keep for a few days in fridge when stored separately. The cupcakes, stored separately, will keep for several weeks in the fridge. The assembled cupcakes will keep in the fridge for a few days.