How to Make Lemon Coconut Cupcakes - A Step-by-Step Guide

When life gives you lemons, make Lemon Coconut Cupcakes! This delightful and refreshing dessert is the perfect way to add a touch of sunshine to any occasion. The combination of zesty lemon and sweet coconut creates a mouthwatering flavor explosion that will have everyone reaching for seconds.

These cupcakes are not only delicious, but they are also incredibly easy to make. With just a few simple ingredients and a little bit of time, you can whip up a batch of these delightful treats ...

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Ingredients

  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 pinch salt
  • 5 tablespoons butter, cut into chunks
  • ⅔ cup milk
  • 1 cup white sugar
  • 2 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup shredded coconut
  • ¼ cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • ¼ cup shredded coconut, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 10 mins
  • Servings: 12
  • Yield: 1 dozen cupcakes

  • Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix flour, baking soda, and salt together in a bowl.
  • Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
  • Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
  • Nutrition

    308 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 82mg
    • Sodium: 199mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Total Sugars: 29g
    • Protein: 4g
    • Vitamin C: 0mg
    • Calcium: 35mg
    • Iron: 1mg
    • Potassium: 79mg