Lemon Coconut Cupcakes Recipe

Name: Lemon Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 3 large eggs; 3 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1/2 cup sweetened shredded coconut; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon vanilla extract; 1/4 teaspoon lemon juice; 1-1/4 cups confectioners' sugar; 3/4 cup sweetened shredded coconut, divided; Shredded lemon zest, optional

Servings: persons

3/4 cup butter, softened
1 cup sugar
3 large eggs
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Shredded lemon zest, optional

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
2
Fill paper-lined muffin cups three-fourths full. Bake at 350u00b0 until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.

1004

kcal

Calories

Fat

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 19 ingredients. The key ingredients include: 3/4 cup butter, softened, 1 cup sugar, 3 large eggs, 3 teaspoons grated lemon zest, 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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