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Lemon-Filled Coconut Cupcakes

Sandra Lee
  • 130 minutes
  • Serves 24

INGREDIENTS

3

Eggs

1 1/2 cups

Coconut milk

3/4 cup

Lemon curd, prepared

1 18.25 ounce package

Cake mix, yellow

1/4 tsp

Food coloring, yellow

2 12 ounce containers

Whipped cream whipped frosting

1/3 cup

Vegetable oil

1 1/2 cups

Coconut, sweetened

1 tsp

Imitation coconut extract

1

(4-serving size) package instant lemon pudding and pie filling mix (recommended: jell-o)