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Lemon Coconut Cupcakes Recipe

Indulge in the tropical paradise of these delightful Lemon Coconut Cupcakes! This recipe expertly blends the bright zest of lemon with the creamy sweetness of coconut for a flavor combination that's simply irresistible. Easily customizable, you can swap lemon zest for lime zest in the frosting for a zesty lime coconut twist, or omit the zest altogether for classic coconut cupcakes. Prepare for a burst of sunshine in every bite!

Prep Time 20 mins
Cook Time 35 mins
Calories 306.1 kcal
Protein 7g
Rating 4.0 (1 Reviews)
Lemon Coconut Cupcakes 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Coconut Cupcakes

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How to Make Lemon Coconut Cupcakes

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together 1 ½ cups (190g) all-purpose flour, 1 ½ teaspoons baking soda, and ¼ teaspoon salt. Set aside.
  3. 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.
  4. 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.
  5. Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
  6. Slowly add the warm milk mixture to the batter, mixing until combined.
  7. Stir in 1 cup (100g) shredded sweetened coconut.
  8. Divide batter evenly among the prepared muffin cups.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
  11. 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.
  12. Gradually add 2 cups (240g) powdered sugar on low speed, mixing until combined.
  13. Add 1 teaspoon vanilla extract and the zest of 1 lemon (or 1 lime, or omit). Beat until light and fluffy.
  14. 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

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Caribbean Vegetarian Summer Recipes Baking

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60 Minutes Or Less Time To Make Course Preparation Cupcakes Desserts Cakes