Lemon Coconut Cupcakes Recipe - Allrecipes.com
Lemon Coconut Cupcakes Recipe

Lemon Coconut Cupcakes

Recipe by  

"This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes."

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Ingredients Edit and Save

Original recipe makes 1 dozen cupcakes Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Mix flour, baking soda, and salt together in a bowl.
  3. Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
  4. 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.
  5. 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.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2013

these are very delicious. I added one tsp. of lemon juice and blueberry's on top. it made 17 muffins. will make this again. :)

Most Helpful Critical Review
Mar 22, 2014

I only rated this a 3 star recipe. The cupcakes were nice and light, but I made these because of the "lemon". My family likes lemon anything and these did not have much of a lemon taste. Trying to figure out how to make these with more lemon flavor. Perhaps some lemon juice in the batter AND the frosting.


9 Ratings

Sep 26, 2013

People at work raved about how light and delish these are and enjoyed the icing...turned out moist, light and tasty! Easy to make.

Mar 10, 2014

I didn't change a thing in the recipe. The cupcakes were delicious! Perfectly moist and fluffy. I didn't have the ingredients to do the icing but it sounds wonderful.

May 14, 2013


Jul 17, 2014

This cupcake recipe was nice but were not light and airy enough. I have been making cupcakes for a long time now and this could have been a little better. As for the lemon taste it was very faint so I added a tablespoon of lemon juice to the frosting to give it more zing and that worked out much better!! Used some green desert food coloring and had some with strawberries and others with a lemon kiwi strawberry version. Maybe next time I will add a little more milk.

Jul 12, 2014

I wanted more lemon in this so I added lemon juice and lemon zest. But then I accidentally dumped in way more coconut than called for . . .so ended up with much more coconut-y cupcakes than planned. Guess that's what happens when I use the bag to measure instead of a cup. Oh, well. Took them to work and they were gobbled up. I didn't make the frosting--have frosting I was trying to get rid of, but the cupcakes were decent with the added lemon. I may try these again without so much coconut, but they still were pretty good. Thanks for the recipe!


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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