Lemon Coconut Cupcakes Recipe

Name: Lemon Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/4 cups all-purpose flour; 3/4 teaspoon baking soda; 1 pinch salt; 5 tablespoons butter, cut into chunks; 2/3 cup milk; 1 cup white sugar; 2 eggs; 1 egg yolk; 1 teaspoon vanilla extract; 1/2 cup shredded coconut; Frosting:; 1/4 cup butter, softened; 4 ounces cream cheese, softened; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1 teaspoon grated lemon zest; 1/4 cup shredded coconut, or to taste

Servings: persons

Cupcakes:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into chunks
2/3 cup milk
1 cup white sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 cup shredded coconut
Frosting:
1/4 cup butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 teaspoon grated lemon zest
1/4 cup shredded coconut, or to taste

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.

986

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes:, 1 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 1 pinch salt, and more.

Yes, Lemon Coconut Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Coconut Cupcakes

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