Easter Lemon Cupcakes
Easter Lemon Cupcakes, spongy and full of flavor. Decorated with a delicious lemon icing and chocolate eggs. Get ready for a special celebration.
Ingredients
Frosting
Toppings
Directions
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1
Pre-heat conventional oven to 350°F. Line muffin pan with cupcakes paper liners. Set aside.
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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.
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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.
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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.
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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!
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