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Lemon Coconut Cupcakes

These elegant cupcakes have a tangy lemon flavour and are a perfect Springtime treat!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert, Snack
Servings: 12 cupcakes
Calories: 351kcal
Author: Rose

Equipment

  • muffin tin

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup raw fine sugar (can substitute white sugar)
  • 2 eggs, room temperature
  • 1 1/2 cups organic all-purpose flour
  • 1/2 cup shredded unsweetened coconut
  • 4 tsp lemon zest, grated
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup 2% milk

Icing:

  • 6 tbsp cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 tsp lemon zest, grated
  • 2 tsp lemon juice
  • 2 cups Confectioner's sugar/icing sugar
  • 1/2 cup shredded unsweetened coconut, toasted for garnishing

Instructions

  • Pre-heat oven to 350°F.      
  • In a medium mixing bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, and beating after each.
  • Stir together in a medium bowl, flour, coconut, lemon zest, baking powder, and salt.
  • Start by adding and stirring in dry ingredients into butter mixture and alternating with milk. Start and finish with dry ingredients, with flour added 3 times and milk added twice.
  • Scoop batter into prepared muffin cups, about two-thirds full. Bake for 20 minutes, or until tester comes out clean when inserted into the centre of the cupcakes.
  • While the cupcakes are baking, toast the coconut by using a large skillet over low-medium heat, add the coconut, and stirring frequently to avoid the coconut from burning. It should only take about 3-5 minutes to get a golden colour.  

Icing

  • In mixing bowl, beat cream cheese with butter until fluffy; beat in lemon zest and juice. Beat in icing sugar until fluffy.
  • Spread over cupcake and dip into coconut, or using a pipping bag and decorate cupcakes with toasted coconut, lemon zest and/or berries.  
  • Decorate with icing or store in refrigerator up to 24 hours, or freeze up to 2 weeks.  

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 139mg | Potassium: 107mg | Fiber: 2g | Sugar: 34g | Vitamin A: 393IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg