Lemon Coconut Cupcakes with Coconut Cream Cheese Frosting | Thai Kitchen
Moist lemon cupcakes are topped with swirls of coconut cream cheese frosting and toasted coconut.
Ingredients
- 1 can (400 ml) Thai Kitchen® Coconut Cream well stirred, divided
- 1 package (2-layer size) yellow cake mix
- 3 eggs
- 1 tbsp (15 ml) pure lemon extract
- 1 package (250 g) cream cheese softened
- 1/2 cup (125 ml) butter softened
- 4 cups (1 liter) confectioners' sugar
- Toasted coconut for topping
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