Delicious Lemon Coconut Cupcakes Recipe

Indulge in the perfect balance of tangy lemon and sweet coconut with these moist and flavorful lemon coconut cupcakes. This easy-to-follow recipe combines a luscious lemon-infused batter with a light and fluffy coconut frosting, creating a delightful treat for any occasion. Enjoy these homemade cupcakes with a refreshing cup of tea or as a dessert to end your meal on a bright and tropical note.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 2 lemons
• 1/2 cup full-fat coconut milk
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 cups sweetened shredded coconut
• For the Coconut Frosting:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup full-fat coconut milk
• 1 teaspoon pure vanilla extract
• 1/2 cup sweetened shredded coconut, for garnish

Directions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk and lemon juice. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut gently, being careful not to overmix.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let the cupcakes cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
10. To make the coconut frosting, beat the softened butter in a large mixing bowl until creamy.
11. Gradually add the powdered sugar, alternating with the coconut milk, until the desired consistency is reached. Mix in the vanilla extract.
12. Pipe or spread the frosting onto the cooled cupcakes and garnish with shredded coconut.
13. Serve and enjoy these delightful lemon coconut cupcakes!

Interesting Facts