Lemon Coconut Cupcakes

• 1 (15.25- to 16.5-ounce) package lemon cake mix
• 1/2 cup Land O Lakes Butter, melted
• 1 cup buttermilk* or milk
• 3 Land O Lakes Eggs
• 1 cup sweetened flaked coconut
• 1/2 cup lemon curd**
• 4 cups powdered sugar
• 1/2 cup Land O Lakes Butter, softened
• 1/4 cup lemon curd**
• 3 tablespoons Land O Lakes Half & Half or Fat Free Half & Half
• 1 1/2 cups sweetened flaked coconut

1. Heat oven to 350F.
2. Place paper baking cups into 24 muffin pan cups; set aside.
3. Combine all cupcake ingredients except coconut and 1/2 cup lemon curd in bowl.
4. Beat at low speed until moistened; beat at medium speed until well mixed.
5. Stir in 1 cup coconut.
6. Set lemon curd aside.
7. Fill each prepared muffin cup 2/3 full.
8. Bake 18-21 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes in pan; remove to cooling rack.
10. Cool completely.
11. Using 1/2 cup lemon curd, spread 1 teaspoon lemon curd on top of each cupcake.
12. Combine all frosting ingredients in bowl.
13. Beat at medium speed until creamy.
14. Frost cupcakes over lemon curd; sprinkle each with coconut.
15. *Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
16. **Substitute lemon pie filling.

lemon cake, butter, buttermilk, o lakes eggs, coconut, lemon curd, powdered sugar, butter, lemon curd, coconut

Taken from www.landolakes.com/recipe/3720/lemon-coconut-cupcakes (may not work)