Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting

Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting

Club House Kitchens

By: Club House Kitchens

Made With:

Club House Thai Kitchen

Moist lemon cupcakes are topped with swirls of coconut cream cheese frosting and toasted coconut.

Recipe Info

  • Prep Time:

    20m

  • Cook Time:

    20m

  • Servings:

    24

  • User Rating:

Ingredients

  • 1 can (400 ml) Thai Kitchen® Coconut Cream, well stirred, divided - SubstitutesThai Kitchen® Coconut Milk
  • 1 package (2-layer size) yellow cake mix
  • 3 eggs
  • 1 tablespoon (15 ml) Club House® Pure Lemon Extract
  • 1 package (250 g) cream cheese, softened
  • 1/2 cup (125 ml) butter, softened
  • 4 cups (1 L) icing sugar
  • Toasted coconut, for topping

Nutrition Information

(per serving)

  • Calories 256
  • Carbohydrates 35
  • Cholesterol 43
  • Fiber 0
  • Protein 2
  • Sodium 233
  • Total Fat 12

Moist lemon cupcakes are topped with swirls of coconut cream cheese frosting and toasted coconut.

Key products

A bottle of Club House Pure Lemon Extract.
A close up of freshly baked lemon bars made with Club House Lemon Extract Pure and dusted with a generous layer of powdered sugar.

Club House® Pure Lemon Extract, 43mL

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.
A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A 400 ml can of Thai Kitchen Coconut Cream featuring a graphic of a halved coconut filled with thick cream against a red and purple background.
A bowl of mango sticky rice topped with toasted coconut flakes and a drizzle of Thai Kitchen Coconut Cream sits next to a small dish of extra coconut and a spoon.

Thai Kitchen® Coconut Cream, 400mL

Instructions

Instructions

  1. Preheat oven to 350°F (180°F). Reserve 2 tablespoons (30 mL) of the coconut cream for the frosting. Beat cake mix, remaining coconut cream, eggs, and lemon extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  2. Bake as directed on package for cupcakes. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
  3. For the frosting, beat cream cheese, butter, and reserved coconut cream in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating on low speed until smooth. Spoon frosting into piping bag fitted with star tip. Pipe onto cupcakes. Sprinkle with toasted coconut.

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