Hello, Cupcake! Lemon cupcakes with coconut cream cheese frosting

The other day I was in the mood to bake, but I didn’t want anything too heavy. I decided that lemon cupcakes sounded good. Then I decided it would be fun to top them with coconut frosting, for sort of a summery feel. And, just for kicks, I filled them with lemon pudding.  They came out SO good. So, so good. I made half the batch full-sized and half the batch mini, so I can mix it up based on what else I’ve eaten that day.

I used a sour cream based recipe for the cupcakes, and they came out really dense. Kind of like a pound cake. They didn’t photograph very well (I’m wondering if the splenda kept the tops from browning), but they’re really delicious.

Lemon cupcakes

  • 3/4 c butter, softened
  • 1/2 c sugar
  • 1/2 c splenda
  • 3 eggs
  • zest from 1 lemon
  • 1/2 tsp vanilla
  • 1 1/2 c  flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c sour cream

1. Cream butter and sugar. Add egg, lemon, and vanilla.

2. In a seperate bowl, combine flour, baking powder, and baking soda.

3. Add flour mixture into butter mixture, alternating with sour cream. Combine.

4. Fill 14 paper-lined muffin cups with batter, and bake at 350 for about 20 minutes. Let cool.

Frosting

  • 4 oz cream cheese, softened
  • 2 T butter, softened
  • 1 tsp grated lemon peel
  • 1/s tsp vanilla
  • 1 1/4 c powdered sugar
  • 3/4 c coconut

Beat first 4 ingredients until well blended. Gradually add sugar. Mix in coconut.

Filling: 1 pkg lemon pudding, prepared according to pie filling directions

To Assemble:

1. Cut a cone shape out of the top of each cupcake, being careful not the cut all the way through the bottom. Trim excess cake of the “cone” so you have just a little round topper left.

2. Fill hole in cupcake with pudding. Top pudding with cake round. Frost.

(alternately, you can use a chopstick to poke a hole in the top of the cupcake, swirling it around a little to make a cavern in the middle of the cupcake. Fill with pudding and top with forsting.)

Comments

  1. You had me at coconut! Great idea!

  2. This is seriously decadent. How much to ship? :-P
    Looks yummy Lauren!

  3. Sarah- isn’t coconut great? I know so many people that hate it… These taste so summer-y. <3

    Mo- you’re just a short train ride away. Come visit and you can have as many as you want!! ;)

  4. These look very, very tasty. The only change I’d make would be replacing splenda, but that’s just because it has a chemical-aftertaste for me (don’t know why that is.)

  5. dawn- all sugar would work fine i just felt guilty when I was making them and wanted to keep the calories down a tough. I’m not really a huge fan of splenda either… there was so little in here that I couldn’t taste it, but I think it prevented them from getting browned on the edges.

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