Easter Lemon Cupcakes
by V & V Supremo Foods, Inc.
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1.81
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!
Ingredients
- 20 cupcake liners
- 1 box (15.25 oz.) yellow cake mix
- 1 cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
- ½ cup vegetable oil
- 3 large eggs
Frosting
Toppings
5 Steps to complete
- 1Pre-heat conventional oven to 350°F. Line muffin pan with cupcakes paper liners. Set aside.
- 2Mix 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.
- 3Spread 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.
- 4Frosting: 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.
- 5In 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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