Preheat oven to 350°F (176°C). Spray and line 2 muffin pans.
In a medium bowl combine eggs, oil, lemon juice, lemon zest and water. Whisk until combined. Add Kinnikinnick White Cake Mix and lemon pudding mix, whisk until combined. Pour batter into prepared muffin tin. Bake for 15-17 minutes.
Yields 18 cupcakes.
In medium bowl mix butter until smooth; slowly add sifted icing sugar 1 cup at a time, alternating with some of the milk. Mix until smooth and incorporated. Add lemon zest and lemon juice, mix until combined.
Pipe a swirl of prepared butter cream icing on top of cupcakes. Top with shredded coconut and 3 egg shaped candies.