Lemon-Filled Coconut Cupcakes

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These are the lightest & moist cupcakes ever! The only downfall is that they sunk quite a bit. Otherwise they are a super hit.....

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I may have used the wrong coconut milk--I used the coconut milk in a can--and they came out terrible! The cupcake fell in the center. I had to throw them all away. I probably should have used coconut milk that is next to the soy and almond milk, or just used regular and added coconut extract. I was looking forward to making these. Maybe I'll try again with regular milk.

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This is a great recipe for moist cupcakes-but, to me, canned frosting has a strange chemical taste. It is really easy to beat a stick of room temperature butter, box of sifted powdered sugar and a few tablespoons of milk and use it in place of the canned frosting. I followed the directions for the filling using my homemade frosting with lemon curd and added the coconut extract to the remaining frosting to ice the cakes. These were a big hit and kept well in the refrigerator for several days. Just make you own frosting!!!

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These were super moist and delicious. The combination of lemon and coconut is perfect.
You should definitely try this recipe.

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Amazing cupcakes, although I did make a few adjustments. I didn't have a few ingredients on hand, so I used regular milk instead of coconut milk, no food coloring, and I didn't add the filling (lemon curd and coconut exctract.
I made home-made cream cheese frosting and dusted them with coconut flakes.
Outstanding flavor and everyone loved them!

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Great cupcake, but I did not like the frosting. Make your own frosting with butter (not shortening and you will have a 5 star cupcake. The frosting in the recipe makes the cupcake pretty average.

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These were fantastic! I made them for Easter with my boyfriends family and they turned out great! I even forgot to add the oil and was really worried that they would be ruined, but no one knew the difference! I am sure they would be moister with the oil, but I think the lemon pudding mix in the batter was my life saver! I don't think I would add the yellow food coloring again because when I took off the papers the cupcakes look a little odd to me because they were so yellow! These were fantastic though :

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OMG!! I know this is an overused expression but OMG, Deeelish!!! They were so moist, they just melted in you mouth! Made these cupcakes for Easter brunch and got compliments galore! I love lemon so I added the zest of one lemon in the batter also I divided the coconut in separate bowls and added a few drops of different colored food coloring in each (green, yellow, orange, blue sprinkled different colored "grass" onto each cupcake...so cute! They looked like individual Easter baskets!! You could probably add jelly beans on top too but I kept mine plain. Will make again!

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These are wonderful! So many cupcakes are dry...but these have a divinely light, moist texture. The lemon flavor is just right...lemony but not overpowering. Best cupcakes I've ever made, and very easy.

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This cupcake was absolutely thee best, very yummy with every bite!