Lemon Myrtle Coconut Cupcakes Recipe

Name: Lemon Myrtle Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Unsalted Butter, Room Temperature; 1 cup Sugar; 3 whole Eggs, Room Temperature; 3/4 teaspoons Pure Vanilla Extract; 3/4 teaspoons Almond Extract; 1-1/2 cup All-purpose Flour; 2 teaspoons Ground Lemon Myrtle; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1/2 cups Buttermilk, Room Temperature; 3-5/8 ounces, weight Sweetened Shredded Coconut

Servings: persons

6 ounces, weight Unsalted Butter, Room Temperature
1 cup Sugar
3 whole Eggs, Room Temperature
3/4 teaspoons Pure Vanilla Extract
3/4 teaspoons Almond Extract
1-1/2 cup All-purpose Flour
2 teaspoons Ground Lemon Myrtle
1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1/2 cups Buttermilk, Room Temperature
3-5/8 ounces, weight Sweetened Shredded Coconut

1
Preheat the oven to 325F (160C).
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
3
In a separate bowl, sift together the flour, lemon myrtle, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
4
Line a muffin pan with paper liners. Fill each liner evenly with batter. Bake for 20-25 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 6 ounces, weight Unsalted Butter, Room Temperature, 1 cup Sugar, 3 whole Eggs, Room Temperature, 3/4 teaspoons Pure Vanilla Extract, and more.

Yes, Lemon Myrtle 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.

That's it — enjoy your meal!

Lemon Myrtle Coconut Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions