Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

7
Cupcake Princess 35

"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

1 h 10 m servings 308 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 199 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 9 Ratings

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Most helpful positive review

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

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. Tryi...

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

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. Tryi...

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

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.

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 fain...

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 pla...