Lemon Coconut Cupcakes

• Produce

  • 24 Raspberries, fresh

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 1/2 cup Lemon pie filling
  • 1 21 ounce can Lucky leaf lemon pie filling
  • 5 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 White cake mix

• Oils & Vinegars

  • 1/2 cup Oil

• Nuts & Seeds

  • 1 cup Coconut
  • 1 cup Coconut, sweetened
  • 1/2 tsp Coconut extract

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Marshmallow cream

• Desserts

  • 1 3.4 ounce box Coconut pudding, instant

• Beer, Wine & Liquor

  • 1/2 tsp Rum extract

Found on insidebrucrewlife.com

Description

Directions

• Mix together the cake mix, pudding mix, eggs, oil, coconut milk, and extracts. Beat on low for 1 minute, then increase speed to medium and beat 2 minutes. Stir in the shredded coconut gently.
• Divide the batter into 24 cupcake liners. Bake at 325 degrees for 22 minutes. Remove and cool completely.
• Set aside 1/2 cup lemon pie filling. Remove the center of each cupcakes and fill with the remaining pie filling.
• Beat the butter until fluffy. Add the marshmallow cream, reserved pie filling, and salt and beat again. Slowly add the powdered sugar until it is all mixed in. Swirl the frosting on top of the filled cupcakes and top with shredded coconut and a raspberry. Makes 24 cupcakes. Store in a covered container in the refrigerator.