EQUIPMENT

• cupcake pan

INGREDIENTS  

• 1 box yellow cake mix, and ingredients listed on the box needed to make cake.
• 14 tsp lemon curd
• 1 stick butter, softened
• 8 oz cream cheese, softened
• 2 tsp vanilla extract
• 16 oz powdered sugar
• 2 tbsp lemon juice
• ½ cup shredded, sweetened coconut

INSTRUCTIONS 

• Preheat oven to 350°F.
• Mix cake batter according to package directions.
• Line cupcake pan with paper cupcake liners and fill ¾ full with cake batter.
• Bake cupcakes for 25-30 minutes.
• Cupcakes are done when a toothpick inserted in the center comes out clean.
• Cool cupcakes.
• Using a teaspoon, cut out a 1 inch hole from the center of each cupcake.
• Fill each hole with a teaspoon of lemon curd.
• Replace center into each cupcake.
• In a large mixing bowl, combine butter and cream cheese. Whip on high until light and fluffy.
• Add vanilla extract and lemon juice.
• Turn mixer speed down to low and slowly add powdered sugar until combined with butter/cream cheese mixture.
• Frost each cupcake with a generous amount of frosting.
• Place shredded sweetened coconut in a flat dish.
• Dip each frosted cupcake into the shredded coconut.
• Try not to eat all the cupcakes by yourself!