Coconut “Twinkie” Cupcakes with Lemon Filling

Course Desserts Total Time Under 4h

Ingredients in this Recipe

1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 2 teaspoons vanilla extract
2 tablespoons unsalted butter, at room temperature
3 large egg yolks
½ cup (1½ ounces/42 grams) finely shredded unsweetened dried coconut
½ cup (2½ ounces/72 grams) allpurpose flour
½ cup (3 2/3 ounces/104 grams) sugar
½ cup (4 ounces/113 grams) fresh lemon juice
½ cup (4 ounces/113 grams) heavy whipping cream
½ teaspoon salt

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