Lemon Coconut Cupcakes Recipe

Name: Lemon Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 2 eggs; 1 1/2 cups all-purpose flour; 1/2 cup shredded sweetened coconut; 4 teaspoons grated lemon rind; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; Lemon cream cheese Icing; 2 tablespoons cream cheese, softened; 1 tablespoon butter, softened; 1/2 teaspoon grated lemon rind; 1 1/2 teaspoons lemon juice; 1 cup icing sugar; 1/2 cup shredded sweetened coconut

Servings: persons

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
4 teaspoons grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Lemon cream cheese Icing
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon grated lemon rind
1 1/2 teaspoons lemon juice
1 cup icing sugar
1/2 cup shredded sweetened coconut

1
In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
2
In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
3
Spoon into 12 greased and floured or paper-lined muffin cups.
4
Bake in centre of 350u00b0F (180u00b0C) oven for 20 minutes or until tester inserted in centre comes out clean.
5
Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
6
Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
7
(Make-ahead: Refrigerate in airtight container for up to 24 hours.).

821

kcal

Calories

Fat

118

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 16 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup granulated sugar, 2 eggs, 1 1/2 cups all-purpose flour, 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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