Meyer Lemon Cupcakes with Coconut Buttercream

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These Meyer Lemon Cupcakes with Coconut Buttercream are a Meyer lemon pound cake cupcakes with a whipped buttercream frosting topped with toasted coconut and chocolate eggs. Perfect for Easter, a bridal or a baby shower. 

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Easter themed cupcakes that look like a bird nest with chocolate eggs in the middle sitting on a teal cake plate.

This post is sponsored by Krusteaz, even though I’ve been compensated, all opinions are my own.

Did you happen to see my first Instagram live yesterday? I demoed these Meyer Lemon Cupcakes with Coconut Buttercream and it actually went pretty well. I’ll admit I was so nervous, but I kept telling myself, if you can be on QVC, then you can do Instagram live. Right? Right.

Thankfully these Meyer Lemon Cupcakes are super easy to make because it starts with a box of Krusteaz Meyer Lemon Pound Cake mix. This only requires two ingredients for the cupcakes, melted butter and water. It’s so easy to make that it doesn’t even require a mixer.

Easter themed Meyer Lemon cupcakes that look like a bird nest with chocolate eggs in the middle sitting on a teal cake plate.

I’ve actually never tried the Meyer lemon pound cake before, but it is really good. The cupcakes are moist, bursting with lemon flavor and it makes a batch of 12 cupcakes. Best of all, you don’t have to wait until Meyer lemons are in season! The cupcakes are a little denser with a compact crumb because it is a pound cake mix.

This is what I love about using Krusteaz mixes. I hardly ever just look at a box with the intention of making only the recipe on the box (unless it’s Snickerdoodles!). The mixes are very versatile and definitely handy when you’re in a pinch and you need a last-minute dessert. Please tell me I am not the only person that has happened to!

A bunch of pretty Easter cupcakes on a teal cake plate with a box of Krusteaz Meyer Lemon Pound Cake in the background.

I topped these cupcakes with the most light and airy coconut buttercream which is the same frosting I used for my Almond Joy Cupcakes. That is how much I love this frosting.

The consistency is amazing, it’s very whipped, the way all frosting should be! It’s flavored with a touch of coconut to compliment the toasted coconut on top. If you’re not that into coconut, you could definitely try using a different extract for the frosting, even a plain vanilla would be good on the cupcakes.

A lemon cupcake with a coconut frosting and toasted coconut with 3 easter eggs in the middle.

While these little nest cupcakes might lend themselves to more of an Easter themed recipe, this recipe would also certainly be nice to serve for a baby shower or even a bridal brunch and you can change the decorations on the cupcakes to match the theme of your party.

Easter themed Meyer Lemon cupcakes that look like a bird nest with chocolate eggs in the middle sitting on a teal cake plate.

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Easter themed cupcakes that look like a bird nest with chocolate eggs in the middle sitting on a teal cake plate.

Meyer Lemon Cupcakes with Coconut Buttercream

  • Author: Beyond Frosting
  • Prep Time: 20 min
  • Cook Time: 18 min
  • Total Time: 38 minutes
  • Yield: 12 cupcakes

Description

These Meyer Lemon Cupcakes with Coconut Buttercream are a Meyer lemon pound cake cupcakes with a whipped buttercream frosting topped with toasted coconut and chocolate eggs. Perfect for Easter, a bridal or a baby shower. 

Ingredients

For the Cupcakes

  • 1 package Krusteaz Meyer Lemon Pound Cake
  • 10 tablespoons unsalted butter, melted
  • ¾ cup water

For the frosting:

  • 14 tablespoons unsalted butter, at room temperature
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 tablespoon milk

Garnish

  • 1 cup sweetened shredded coconut
  • 36 candy-coated chocolate eggs

Instructions

  1. For the Cupcakes: Preheat the oven to 350°F. Line a muffin pan with paper baking cups.
  2. In a medium-sized mixing bowl, combine pound cake mix with melted butter and water and stir until completely smooth.
  3. Use a large cookie scoop to divide the batter evenly between the cupcakes liners, filling about 2/3 full.
  4. Bake 22-23 minutes and remove from the oven; allow to cool completely.
  5. Toast the shredded coconut at 350°F for 8-10 minutes on a parchment paper-lined baking sheet until lightly golden brown. Remove from oven and cool completely.
  6. For the frosting: Using the paddle attached on your electric mixer, beat the butter at medium-high speed 5 minutes until butter is fluffy, and almost white in color.
  7. Slowly add the powdered sugar 1 cup at a time, and continue beating until powdered sugar is incorporated. Add the coconut extract and milk.
  8. Continue to beat on medium-high speed for 3-5 minutes. The frosting should be very whipped and airy in texture.
  9. Fill a large pastry bag fitted with a large open round tip with prepared frosting. Pipe the frosting on edge of cupcake. Press  the toasted coconut into frosting border by hand. Fill the centers with dollop of frosting and place 3 chocolate eggs on top. Store in an airtight container.
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