1 box white cake mix (your favorite)
1/2 cup granola plus more to sprinkle (I use Nature's Path Vanilla Cherry)

Preheat oven according to directions on box. Prepare cake mix according to package directions. Add granola and mix until granola is completely covered and dispersed throughout batter.

Put 24 cupcake liners into muffin pan. For cupcakes to release easier when unwrapped, lightly spray liners with non-stick cooking spray (Pam).

Scoop batter into liners, filling them about halfway to 3/4 of the way full. Sprinkle more granola over batter.

Bake according to directions on box. Allow to cool for 8 to 10 minutes before frosting.

FROSTING/FILLING #1:

2 tbsp. butter, melted
1 1/2 cups confectioners' sugar
3 tbsp. lemon juice
4 tbsp. coconut flakes plus more to sprinkle on top

FROSTING #2:

1 tub prepared vanilla frosting (your favorite)

Beat sugar and lemon juice until smooth. Add butter and beat. Then add coconut and beat.

Note: This frosting/filling recipe is a runnyish type of frosting. It is too runny to be piped.

Using an apple corer or a filling type, fill the cooled cupcakes. Use remaining filling to lightly drizzle on top of cupcake.

Then put your favorite prepared frosting on top of that. Sprinkle granola and coconut on top of each cupcake.

Makes 24 cupcakes.

Submitted by: Beenie108