Lemon Coconut Cream Cupcakes
Lemon Coconut Cream Cupcakes are a delightful blend of zesty lemon and creamy coconut, perfect for any occasion. These light and fluffy cupcakes, topped with rich frosting, deliver a burst of tropical flavor in every bite. Ideal for summer picnics, birthday celebrations, or cozy afternoons at home, these treats are sure to impress your guests and keep you craving more.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup coconut milk
- 1 cup sweetened shredded coconut (for topping)
- 1 cup heavy cream
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually mix in the dry ingredients alternating with coconut milk until just combined.
- Fill each cupcake liner two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool completely before frosting: whip cream with powdered sugar until stiff peaks form; fold in shredded coconut.
- Frost each cupcake generously and garnish with additional coconut if desired.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 280
- Sugar: 21g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg