Lemon Coconut Cupcakes

Cupcakes:

1 box lemon cake mix

1/2 c. water

1/2 c. lemon juice

1/2 c. oil

3 eggs

3.4 oz. box instant dry lemon pudding mix

zest of 1 lemon

Frosting & Topping:

3.4 oz box instant dry coconut cream pudding mix

1 c. cold milk

1/3 c. powdered sugar

1 t. coconut extract

4 oz. whipped cream cheese, about 1/2 a tub

2 c. cool whip, thawed

2 c. toasted coconut, for garnish, optional

Preheat oven to 350. Line 2 muffin tins with 16-18 baking papers. Set aside. Beat all cupcake ingredients together with mixer until smooth, about 2 minutes. Portion evenly in muffin cups, 3/4 full. Bake 15-18 min. until toothpick comes out clean. Cool completely. Make frosting while cupcakes are baking. Whisk together coconut pudding mix, milk, and powdered sugar until thickened, about 2 minutes. Beat in coconut extract and cream cheese until smooth. Fold in cool whip. Refrigerate for at least 1 hour until set. Pipe frosting on cupcakes and top with toasted coconut. Store covered in refrigerator.