Name: Lemon Coconut Cupcakes: A Delicious Recipe
Total time: 1 hr 10 mins
Ingredients: 1.25 cups all-purpose flour; 0.75 teaspoon baking soda; 1 pinch salt; 0.66666668653488 cup milk; 5 tablespoons butter, cut into chunks; 1 cup white sugar; 2 eggs; 1 egg yolk; 1 teaspoon vanilla extract; 0.5 cup shredded coconut; 4 ounces cream cheese, softened; 0.25 cup butter, softened; 1 cup confectioners' sugar; 1 teaspoon grated lemon zest; 0.5 teaspoon vanilla extract; 0.25 cup shredded coconut, or to taste

Lemon Coconut Cupcakes: A Delicious Recipe

This lemon coconut cupcake recipe is a winner! The combination of lemon and coconut creates a delightful flavor. Feel free to substitute lime zest for lemon zest in the frosting for lime coconut cupcakes. Alternatively, omit the zest altogether for classic coconut cupcakes.

Total time1 hr 10 mins

Prep time20 mins

Cook time20 mins

Yield1 dozen cupcakes, 12

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners for easy removal.
To make the cupcakes: In a medium bowl, thoroughly combine flour, baking soda, and salt for a consistent mixture.
In a small saucepan, heat milk and butter over low heat until the butter is completely melted, approximately 3 to 5 minutes. Then, remove the saucepan from the heat.
Using an electric mixer on low speed in a large bowl, beat together sugar, eggs, egg yolk, and vanilla until the mixture is smooth and thickened. With the mixer still running, gradually add the flour mixture and beat until just combined. Slowly add the butter-milk mixture and beat until fully incorporated. Gently fold in coconut until evenly distributed throughout the batter. Fill each muffin cup with batter.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, usually around 20 minutes. Let the cupcakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the frosting: In a large bowl, use an electric mixer on medium speed to beat together cream cheese and butter. Gradually incorporate confectioners' sugar on low speed until fully mixed. Beat in lemon zest and vanilla until the frosting is smooth and creamy.
Evenly spread frosting over the completely cooled cupcakes. Sprinkle approximately 1 teaspoon of shredded coconut over each cupcake for a final touch.

Nutrition

Calories: 308 kcal

Fat Content: 15 g

Fiber Content: 1 g

Sugar Content: 29 g

Sodium Content: 199 mg

Protein Content: 4 g

Cholesterol Content: 82 mg

Carbohydrate Content: 41 g

Saturated Fat Content: 9 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition