Easter Lemon Cupcakes

5 Steps to complete

• 1
  Pre-heat conventional oven to 350°F. Line muffin pan with cupcakes paper liners. Set aside.
• 2
  Mix cake mix, Supremo® sour cream, vegetable oil, and eggs in a medium bowl with hand mixer on medium speed for 2 minutes. Add about 3 Tbsp. of cake batter into each cupcake liner. Bake cupcakes for 18 minutes.
• 3
  Spread coconut flakes on a baking sheet and bake in the preheated oven for 4 minutes. After 4 minutes, stir coconut to help ensure even color. Continue baking until golden brown. Remove from baking sheet. Set aside.
• 4
  Frosting: In a medium bowl, beat Rancherito® sour cream, sugar, and vanilla for 6 minutes on high speed. Fold in lemon zest and transfer frosting into a piping bag, fitted with a medium size star decorating tip.
• 5
  In a circular motion, pipe out frosting onto the cupcake and add about 1 Tbsp. of toasted coconut on top of the center of the frosting. Top the coconut with 3 chocolate Easter eggs and enjoy!