Lemon Coconut Cupcakes
Brighten your dessert table with these irresistible Lemon Coconut Cupcakes—a delightful combination of zesty citrus and tropical sweetness. Featuring a tender, moist crumb infused with fresh lemon zest, coconut milk, and shredded coconut, these cupcakes are a refreshing treat that’s perfect for any occasion. Topped with a creamy lemon-infused cream cheese frosting and a sprinkle of shredded coconut, each bite delivers a balance of tangy freshness and indulgent sweetness. Quick and easy to make in just under 40 minutes, these cupcakes are perfect for spring gatherings, birthday parties, or an afternoon pick-me-up. Elevate your baking with this crowd-pleasing recipe that combines vibrant flavors and beautiful presentation!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter, softened
- 2 Large eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Pure vanilla extract
- 0.5 cups Coconut milk (unsweetened)
- 0.5 cups Sweetened shredded coconut
- 1.5 cups Powdered sugar
- 4 ounces Cream cheese, softened
- 0.25 cups Unsalted butter, softened (for frosting)
- 2 tablespoons Lemon juice (for frosting)
- 0.25 cups Sweetened shredded coconut (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
Alternately add the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Gently fold in the sweetened shredded coconut.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the powdered sugar, softened cream cheese, and softened butter in a mixing bowl until smooth and creamy, about 2 minutes.
Add the lemon juice to the frosting and beat until well combined.
Frost the cooled cupcakes with the lemon cream cheese frosting using a piping bag or a spatula.
Sprinkle the frosted cupcakes with sweetened shredded coconut for a decorative and flavorful touch.
Serve and enjoy your Lemon Coconut Cupcakes!
Nutrition Facts
Calories |
4546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 166.6 g | 833% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 1939 mg | 84% | |
| Total Carbohydrate | 558.9 g | 203% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 380.1 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 288 mg | 22% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
