Luscious Lemon Coconut Cupcakes
This recipe for Lemon Coconut Cupcakes combines the best flavors of summertime into fluffy cupcakes that are perfectly tangy and sweet. Fresh lemon juice and zest add zing to these moist and spongy cupcakes. The velvety frosting is sweet with the just the right touch of tartness from the cream cheese. Topped with toasted coconut flakes for a deliciously crunchy texture, these Lemon Coconut Cupcakes are decadent sweet treats and so easy to make.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large lemon (, yields 1/4 cup lemon juice and 1 Tbsp zest)
- 1 cup + 2 Tbsp cake flour
- 1 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Tbsp vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup milk (, reduced fat 2%)
- 1/2 cup sweetened coconut flakes
- 2 1/2 cups confectioners' sugar
- 1/2 cup cream cheese (, room temperature)
- 1/4 cup butter (, room temperature)
- 1/2 tsp vanilla extract
Instructions
- 1
To Make the Cupcakes:
- 2
Line a 12-count baking pan with paper liners. Preheat the oven to 350 F (177 C).
- 3
Use a zester to remove the bright part of the lemon skin. Set aside in a small bowl. Juice the lemon. Strain the juice to remove the pulp and seeds.
- 4
In the bowl of a stand mixer, add the cake flour, sugar, baking powder and salt. Using the paddle attachment, mix on Low speed for 30 seconds. Add the vegetable oil and vanilla extract. Mix on Low speed for 1 minute. (Ingredients should look like a crumb topping.) Add one egg and mix on Low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl using a spatula. Add the remaining egg and mix on Low speed for 1 minute. (The batter should be thick.) Add the milk and mix on Low speed until blended, about 30 seconds. Scrape down the bowl again. Add the lemon juice and zest. Mix on Low speed until just incorporated, about 30 seconds.
- 5
Transfer the batter into the baking pan filling each well two-thirds full. Tap the pan against the counter a few times to remove any air bubbles. Place the baking pan into the center of the oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into one of the cupcakes. The toothpick should come out clean. Let the cupcakes cool for 5 minutes and then transfer to a wire rack. Allow to cool for at least 1 hour before frosting.
- 6
To Make the Topping:
- 7
Transfer the coconut flakes to a small baking pan and spread out into a thin layer. Bake in a toaster oven at 350 F (177 C) for a total of 8 minutes. After 5 minutes, stir the coconut flakes and continue baking. Stir the coconut flakes every minute for the remaining baking time. Transfer to a small bowl and set aside.
- 8
To Make the Frosting:
- 9
In a large bowl, sift the confectioners' sugar. In the bowl of a stand mixer, add the cream cheese and butter. Start on Low speed and increase to Medium speed. Beat until well-combined and fluffy, approximately 2 minutes. Reduce to Low speed and add the vanilla extract. Add 1/2 cup confectioners' sugar and mix on Low speed until just incorporated. Continue adding 1/2 cup confectioners' sugar every 30 seconds while mixing. After adding about half the sugar, scrape down the bowl. Add the remaining sugar in small increments as done earlier. Scrape down the bowl one more time. On Medium High speed, whip the frosting for 2 minutes until fluffy and thick.
- 10
Frost the cupcakes using a medium cookie scoop and an offset spatula. For more decorative cupcakes, use a piping bag and decorating tips.
- 11
Top the cupcakes with a generous amount of the toasted coconut flakes.
- 12
Enjoy the Lemon Coconut Cupcakes while fresh!