COCONUT-FILLED LEMON CUPCAKES

By Reen

From Houston Chronicle

Ingredients

• COCONUT-FILLED LEMON CUPCAKES
• 1 box white cake mix
• 1 cup frozen lemonade concentrate, thawed
• 1 ⁄3 cup vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• FROSTING
• 1/4 cup butter
• 4 ounces cream cheese
• 3-4 cups powdered sugar
• 1-2 tablespoons of milk, if needed
• COCONUT CREAM FILLING
• 1 cup of frosting from above recipe
• 1 1/2 cups non-dairy whipped topping
• 1/4 teaspoon coconut extract

Preparation

Step 1

Preheat oven to 350 degrees and line 2 (12-cup) muffin pans with paper liners.

In a large bowl, combine cake mix, lemonade concentrate, oil and eggs. Beat at medium speed for 2 minutes. Stir in sour cream.

Spoon batter evenly into prepared cups. Bake for 15-18 minutes or until center springs back lightly when pressed. Remove from pans and cool on racks.

Prepare frosting and coconut cream filling.



FOR THE FROSTING

Cream butter and cream cheese until smooth. Gradually add powdered sugar, alternating with milk.



FOR THE COCONUT CREAM FILLING

Mix the frosting and whipped topping and add the extract.

Spoon filling into a squeeze bottle with a long nose. Push the bottle into the top center of the cupcake and squeeze about 1 tablespoon of filling into the middle of each cup cake. Frost and top with coconut.