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Lemon Coconut Cupcakes

Tiffany, Creme de la Crumb
  • 30 minutes
  • Serves 16 to 18

INGREDIENTS

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 tsp

coconut extract

2 tbsp

milk or half and half

8 tbsp

butter, softened

4 cups

powdered sugar

4 tbsp

plain greek yogurt (or sour cream)

2 tbsp

lemon juice + 1 tablespoon lemon zest

2 tsp

coconut extract

optional: coconut flakes, maraschino cherries, lemon slices