Ingredientes para Lemon Coconut Cupcakes
- All Purpose Flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ½ cup (113g) softened unsalted butter
- ½ cup (120ml) milk
- 2 large eggs
- 1 large egg yolk
- 1 cup (200g) granulated sugar
- Vanilla Extract
- Shredded Coconut
- 4 ounces (113g) softened cream cheese
- 2 cups (240g) powdered sugar
- Zest of 1 lemon (or 1 lime, or omit)
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Cómo preparar Lemon Coconut Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking soda, and ¼ teaspoon salt. Set aside.
- In a small saucepan, heat ½ cup (113g) unsalted butter and ½ cup (120ml) milk over low heat until butter is melted and mixture is hot. Remove from heat.
- In a large bowl, cream together 2 large eggs, 1 large egg yolk, 1 cup (200g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
- Slowly add the warm milk mixture to the batter, mixing until combined.
- Stir in 1 cup (100g) shredded sweetened coconut.
- Divide batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting: In a medium bowl, beat ½ cup (113g) softened unsalted butter and 4 ounces (113g) softened cream cheese until smooth and creamy.
- Gradually add 2 cups (240g) powdered sugar on low speed, mixing until combined.
- Add 1 teaspoon vanilla extract and the zest of 1 lemon (or 1 lime, or omit). Beat until light and fluffy.
- Frost the cooled cupcakes and top with extra shredded coconut, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
113g
Fat
47g
Carbs
13g
