Gluten Free Lemon Cupcakes with Coconut Frosting.
Gluten free lemon cupcakes are topped with a creamy coconut icing for an extra special treat!
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup butter (softened)
- 1 cup granulated sugar
- 3 eggs
- 3 teaspoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend (I used Namaste Perfect Flour Blend)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup light sour cream
- 1/2 cup coconut flakes
- 1/2 cup light cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 teaspoon lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1 1/4 cups confectioners’ sugar
- 3/4 cup coconut flakes
Instructions
- 1
Preheat oven to 350 degrees. Line a muffin pan with 15 parchment cupcake liners. (You may need to use two pans).
- 2
Cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each one. Add the lemon zest and vanilla extract, mix again.
- 3
Add the dry ingredients to the wet mixture, mix well. Add sour cream. Beat until combined. Gently fold in coconut.
- 4
Pour batter into the prepared pans.
- 5
Bake at 350 degrees for 18-22 minutes.
- 6
To make the frosting: Beat the cream cheese, butter, lemon zest, vanilla and lemon juice until light and fluffy. Add confectioners’ sugar a little at a time, continuing to beat until smooth and combined. Stir in coconut flakes.
- 7
Frost cooled cupcakes.