For the cupcakes:
1 box yellow cake mix
1 small box vanilla pudding
Zest & Juice of 1 small lemon (about 1/4 cup juice)
1/3 cup half & half
1/4 cup coconut rum
1 tablespoon from a can of coconut milk, reduced & divided
For the icing:
Remaining reduced coconut milk
Zest of 1 small lemon
1 cup butter
3 cups powdered sugar
1 tsp vanilla extract
To reduce coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low stirring occasionally, cook 25 to 30 minutes. Milk will cook down to about 1/3 cup. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). Can be made 2 days ahead. Keep chilled.
Preheat oven to 325. Line a cupcake pan with liners.
Combine cake ingredients in a blender. Mix until well combined. (I mix it in a blender so it gets all the clumps out of the cake mix.) Divide evenly in pan.
Bake 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.
To make icing beat coconut milk and butter in a mixer until well combined. Mix in lemon zest and vanilla extract. Slowly add in powdered sugar. Pipe on cooled cupcakes.