Coconut “Twinkie” Cupcakes with Lemon Filling

Name: Coconut “Twinkie” Cupcakes with Lemon Filling
Ingredients: ½ cup (4 ounces/113 grams) fresh lemon juice; 2 tablespoons unsalted butter, at room temperature; ½ cup (4 ounces/113 grams) heavy whipping cream; ½ cup (3 2/3 ounces/104 grams) sugar; 3 large egg yolks; 1 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 2 teaspoons vanilla extract; ½ teaspoon salt; 1 tablespoon unsalted butter, at room temperature, for greasing the ramekins; ½ cup (3½ ounces/98 grams) sugar, plus more for sugaring the ramekins; ½ cup (2½ ounces/72 grams) allpurpose flour; ½ cup (1½ ounces/42 grams) finely shredded unsweetened dried coconut; 3 large eggs, separated, at room temperature; 1 large egg yolk, at room temperature; 1 tablespoon grated lemon zest; ¼ teaspoon salt; 1 teaspoon vanilla extract