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Preheat oven to 350 degrees and line 2 (12-cup) muffin pans with paper liners.
In a large bowl, combine cake mix, lemonade concentrate, oil and eggs. Beat at medium speed for 2 minutes. Stir in sour cream.
Spoon batter evenly into prepared cups. Bake for 15-18 minutes or until center springs back lightly when pressed. Remove from pans and cool on racks.
Prepare frosting and coconut cream filling.
FOR THE FROSTING
Cream butter and cream cheese until smooth. Gradually add powdered sugar, alternating with milk.
FOR THE COCONUT CREAM FILLING
Mix the frosting and whipped topping and add the extract.
Spoon filling into a squeeze bottle with a long nose. Push the bottle into the top center of the cupcake and squeeze about 1 tablespoon of filling into the middle of each cup cake. Frost and top with coconut.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Dozen (694g) | ||
Recipe Makes: 2 Dozen | ||
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Calories: 1498 | ||
Calories from Fat: 1017 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113g | 151 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 42.5g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 1732.1mg | 533 % | |
Sodium 910.8mg | 31 % | |
Potassium 746.2mg | 20 % | |
Total Carbohydrate 75.1g | 22 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 74.8g | ||
Protein 52.1g | 74 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1498
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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