For a more intense lemon flavor, add 1 teaspoon of lemon extract to the batter. Ensure the cream cheese and butter are at room temperature for a smooth and lump-free frosting. Sifting the confectioners' sugar will help prevent a grainy frosting. Store frosted cupcakes in an airtight container in the refrigerator to maintain freshness. Feel free to experiment with other citrus zests like lime or orange for a different twist.
Lemon Coconut Cupcakes
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 10 mins
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SERVING12 People
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VIEWS67
A delightful dance of citrus and tropical flavors, these Lemon Coconut Cupcakes are a moist, tender treat perfect for any occasion. The bright lemon zest cuts through the sweetness of the coconut, creating a balanced and irresistible dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol82 mg
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Fiber1 g
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Protein4 g
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Saturated Fat9 g
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Sodium199 mg
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Sugar29 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
2 mins
In a medium bowl, whisk together the flour, baking soda, and salt until well combined. (2 minutes)
03
Step
5 mins
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Remove from heat and set aside. (5 minutes)
04
Step
3 mins
In a large bowl, using an electric mixer on low speed, beat together the granulated sugar, eggs, egg yolk, and vanilla extract until smooth and slightly thickened. (3 minutes)
05
Step
2 mins
With the mixer running on low, gradually add the flour mixture to the egg mixture, beating until just incorporated. (2 minutes)
06
Step
1 mins
Slowly add the butter-milk mixture to the batter, beating until just combined. (1 minute)
07
Step
1 mins
Fold in the 1/2 cup of shredded coconut until evenly distributed. (1 minute)
08
Step
3 mins
Fill the prepared muffin cups about 2/3 full with batter. (3 minutes)
09
Step
20 mins
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. (20 minutes)
10
Step
10 mins
Cool in the pans for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)
11
Step
3 mins
For the frosting: In a large bowl, using an electric mixer on medium speed, beat together the softened cream cheese and butter until smooth and creamy. (3 minutes)
12
Step
2 mins
Gradually beat in the sifted confectioners' sugar on low speed until fully incorporated. (2 minutes)
13
Step
1 mins
Beat in the lemon zest and vanilla extract until the frosting is smooth and creamy. (1 minute)
14
Step
5 mins
Once the cupcakes are completely cool, spread the frosting over each cupcake. (5 minutes)
15
Step
2 mins
Sprinkle about 1 teaspoon of shredded coconut over each frosted cupcake. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Nigel Kunde
May 20, 2025Chris M: I added a bit of almond extract to the batter, and it complemented the coconut flavor nicely.
Evelyn Kassulke
Mar 29, 2025Jessica P: The recipe was easy to follow, and the cupcakes turned out perfectly.
Einar Cronin
Mar 19, 2025Sarah J: These cupcakes are amazing! The lemon and coconut flavors are perfectly balanced.
Odie Larkin
Dec 14, 2024Michael B: My kids loved these! The frosting was a huge hit.
Kyleigh Schuppe
Dec 4, 2024David L: I substituted lime zest for the lemon, and they were delicious! Thanks for the tip.
Darby Pouros
Nov 13, 2024Karen S: These are the best cupcakes I've ever made! Thank you for sharing the recipe.
Clementine Brekke
Nov 10, 2024Ashley T: I appreciate that the instructions were clear and easy to understand, even for a beginner baker.
Tyra Collins
Oct 29, 2024Emily R: I made these for a party, and they were gone in minutes! Definitely a crowd-pleaser.