Step 1

Preheat the oven to 325 degrees. Place 24 cupcake liners in a cupcake pan or muffin tin.

Step 2

Mix together the cake mix, pudding mix, eggs, oil, coconut milk, and extracts. Beat on low for 1 minute, then increase speed to medium and beat 2 minutes.

Step 3

Stir in the shredded coconut gently.

Step 4

Spoon the batter evenly into the liners. Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.

Step 5

Set aside 1/2 cup lemon pie filling. Remove the center of each cooled cupcake and fill with pie filling.

Step 6

Beat the butter until fluffy. Add the marshmallow cream, reserved pie filling, and salt and beat again.

Step 7

Slowly add the powdered sugar until everything is incorporated. Beat on medium high until light and fluffy.

Step 8

Spoon into a piping bag fitted with icing tip 1M. Swirl frosting on cupcakes.

Step 9

Top with shredded coconut and a raspberry. Store in a covered container in the refrigerator.