Lemon Coconut Cupcakes

Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 308 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 egg yolk
• 1 pinch salt
• 1 cup confectioners' sugar
• 1 teaspoon grated lemon zest
• 4 ounces cream cheese, softened
• 0.25 cup butter, softened
• 0.66666668653488 cup milk
• 0.5 teaspoon vanilla extract
• 0.75 teaspoon baking soda
• 1.25 cups all-purpose flour
• 0.5 cup shredded coconut
• 5 tablespoons butter, cut into chunks
• 0.25 cup shredded coconut, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

Make cupcakes: Mix together flour, baking soda, and salt in a medium bowl until well combined.

Step 3

Heat together milk and butter in a small saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.

Step 4

Beat together sugar, eggs, egg yolk, and vanilla in a large bowl using an electric mixer on low until smooth and thickened. With the mixer running, add flour mixture slowly and beat until just incorporated. Add butter-milk mixture slowly; beat until just combined. Fold in coconut until evenly distributed. Fill the prepared muffin cups with batter.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.

Step 6

Make frosting: Beat together cream cheese and butter in a large bowl using an electric mixer on medium speed. Gradually beat in confectioners' sugar on low speed until incorporated. Beat in lemon zest and vanilla until smooth and creamy.

Step 7

Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut over each cupcake.