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    Prep Time
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    Cook Time
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    Total Time
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    Servings
    24

Ingredients

For the Cupcakes

  • 1 box white cake mix
  • 1 3.4-ounce box instant coconut pudding
  • 4 eggs
  • ½ cup oil
  • 1 cup coconut milk
  • ½ teaspoon coconut extract
  • ½ teaspoon rum extract
  • 1 cup sweetened shredded coconut
  • 1 can MUSSELMAN’S® Lemon Crème Pie Filling

For The Frosting

  • ½ cup butter
  • ½ cup marshmallow cream
  • ½ cup lemon fruit filling and topping
  • 5 ½ cups powdered sugar
  • ½ teaspoon salt
  • 1 cup sweetened shredded coconut
  • 24 fresh raspberries

Directions

  1. Step 1
    Preheat oven to 325°. Line cupcake tins for 24 cupcakes. Remove 1/2 cup lemon filling and set aside for frosting.

  2. Step 2
    In mixing bowl, combine cake mix, pudding mix, eggs, oil, milk and extracts. Beat on low for 1 minute, then beat on medium for 2 minutes. Stir in the coconut.

  3. Step 3
    Divide the batter among 24 lined cupcake holders. Bake at 325° for 22 minutes. Remove and cool.

  4. Step 4
    Using a small cookie scoop or spoon, remove the center of each cupcake. Fill each cupcake "hole" with a bit of the lemon fruit filling.

  5. Step 5
    Make the Icing: Beat the butter until creamy. Add the reserved 1/2 cup lemon fruit filling, marshmallow cream and salt and beat again until light and fluffy.

  6. Step 6
    Slowly add the powdered sugar until it has all been mixed in.

  7. Step 7
    Swirl frosting on top of each filled cupcake and top with shredded coconut and a raspberry.

What others are saying about this recipe

  1. Patsy Ellis says:

    These look so good. I want to try them.

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