1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. 2. In a stand mixer, beat sugar and butter together for 5 minutes. Add in the eggs, lemon zest, lemon juice, and vanilla extract. 3. Reduce speed to low, pour in half of the dry ingredients followed by all of the milk. Add in the remaning flour and mix until well combined. 4. Scoop batter into cupcake liners. 5. Bake for 16-18 minutes or until a toothpick comes out clean. 6. Remove from muffin pan after about 5 minutes. Allow to cool completely.
Coconut Buttercream
1. In a stand mixer, mix together the powdered sugar, softened butter and milk for about 5 minutes. Add more milk if needed, a tablespoon at a time. Add in the coconut extract and mix on medium speed for an additional 3 minutes.
Toasted Coconut
1. Toast the sweetened coconut for about 5 minutes in a 350 degree Fahrenheit oven. Be sure to keep an eye on it. Once the edges start to brown, remove from the oven.
Assembly
Frost the cooled cupcakes with the coconut buttercream, top with toasted coconut and 3 cadbury eggs.