I feel like summer is truly upon us now. And what better way to celebrate summer than with a backyard bbq? I was asked to bring a dessert to a bbq this past weekend, and I thought long and hard about what I wanted to make. That is when I decided that cupcakes are the perfect back yard dessert!
Why, do you ask? Well, first of all, they are individually sized already. No worrying about having to cut into something. Second, they require no plates or utensils. Who wants more dishes to do after a party? And third, who doesn’t like a cupcake?
It doesn’t really get easier than this – a boxed cake mix turned into something special. They have a bit of a pina colada flair to them, so they are perfect for summertime!
Lemon Pop Cupcakes with Pineapple Coconut Topping
adapted from Cake Mix Magic
makes about 30 cupcakes
1 package lemon cake mix
1 package (4-serving size) lemon instant pudding mix
2/3 cup vegetable oil
1 cup lemon-lime soda
1 large container of frozen whipped topping, thawed
1 cup well-drained crushed pineapple
1 cup toasted coconut
Cake: Preheat the oven to 350F. Line cupcake pans with paper liners.
In a large mixing bowl, combine cake mix, pudding mix, eggs and oil. Beat on medium speed for 3 minutes. Gradually add soda, beating on low speed until smooth, then beat on medium speed for 1 minute longer. Fill cupcake liners about 2/3 full. Bake 30 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely.
Topping: Gently fold the pineapple and coconut into whipped topping. Spread over cooled cupcakes. Chill until serving. Store leftovers in the refrigerator.