Hello ! 
Hola ! 
Easter Lemon Cupcakes

Easter Lemon Cupcakes

by
1 Star2 Stars3 Stars4 Stars5 Stars 5.00
Loading...
35 Min
20
Servings
11
ingredients

Easter Lemon Cupcakes, spongy and full of flavor. Decorated with a delicious lemon icing and chocolate eggs. Get ready for a special celebration with this amazing dessert!

Share with friends:
1287 shares
checkbox checkbox

Ingredients

Frosting

Toppings

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!
Pre-heat conventional oven to 350°F. Line muffin pan with cupcakes paper liners. Set aside.; 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.; 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.; 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.; 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!

Comments

WHERE TO BUY

Missing some of the ingredients produced by VV Supremo? Find the nearest store in your area:

Find Store Now!
Store Locator

Great Places You Can Find
Our Products

store locator
Find Store Now!
Come Join Us

Sign Up to our newsletter to get
the latest updates and recipes

Pin It on Pinterest

Share this recipe with your friends!