Creamy Lemon-Coconut Cupcakes - Kraft Recipes Top
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Creamy Lemon-Coconut Cupcakes

Prep Time
20
min.
Total Time
1
hr.
18
min.
Servings

24 servings

Be the life of your next special event with our Creamy Lemon-Coconut Cupcakes. Everyone will be asking for the recipe for Creamy Lemon-Coconut Cupcakes.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
  • Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
  • Spread pudding mixture onto cupcakes just before serving; sprinkle with remaining coconut.

Size Wise

Since these delicious cupcakes have built-in portion control, they can help you keep tabs on portions.

Storing Coconut

Store unopened packages of BAKER'S ANGEL FLAKE Coconut at room temperature. After opening, place the package in an airtight container and refrigerate or freeze for up to 6 months.

How to Store

Keep frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 200
Total fat 11g
Saturated fat 6g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 15g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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