Sunny Lemon Coconut Cupcakes Recipe

So light, bright and refreshing! These sunny coconut cupcakes are topped with lemon-kissed whipped cream.
  • Ready in: 1 hour
  • Prep time: 10 minutes
  • Chill/Cook time: 50 minutes
  • By:
  • Servings: 12

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  • 12 parchment or paper muffin liners
  • 1 cup water
  • ½ cup melted butter
  • 1 cup flaked unsweetened coconut, divided
  • 2 cups heavy whipping cream
  • Lemon wedges and/or fresh berries for garnish

cooking methods

  • Bake


1. Preheat oven to 325°F. Place muffin liners in 1 (12-count) muffin pan. In a large bowl, combine Sunny Lemon Pound Cake Mix packet 1, water, butter and ⅔ cup coconut; stir. Do not overmix; batter will be lumpy.
2. Divide batter evenly among muffin pan. Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool completely.
3. Combine heavy whipping cream and Sunny Lemon Pound Cake Mix packet 2 in a medium bowl. Using an electric mixer on HIGH, whip until stiff peaks form. Pipe or spoon onto cupcakes.
4. Garnish with remaining ⅓ cup coconut, lemon wedges and/or fresh berries. Store in refrigerator. 

Makes 12 servings.

Tip: To toast coconut, spread on a large baking sheet with sides. Bake at 325°F for 5-7 minutes, stirring occasionally, until lightly toasted.

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