Name: Lemon Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: All-purpose flour - 1 ¼ cups; Baking soda - ¾ teaspoon; Salt - 1 pinch; Butter, cut into chunks - 5 tablespoons; Milk - ⅔ cup; White sugar - 1 cup; Eggs - 2; Egg yolk - 1; Vanilla extract - 1 teaspoon; Shredded coconut - ½ cup; Butter, softened - ¼ cup; Cream cheese, softened - 4 ounces; Confectioners' sugar - 1 cup; Vanilla extract - ½ teaspoon; Grated lemon zest - 1 teaspoon; Shredded coconut, or to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Coconut Cupcakes

1. All-purpose flour - 1 ¼ cups

2. Baking soda - ¾ teaspoon

3. Salt - 1 pinch

4. Butter, cut into chunks - 5 tablespoons

5. Milk - ⅔ cup

6. White sugar - 1 cup

7. Eggs - 2

8. Egg yolk - 1

9. Vanilla extract - 1 teaspoon

10. Shredded coconut - ½ cup

11. Butter, softened - ¼ cup

12. Cream cheese, softened - 4 ounces

13. Confectioners' sugar - 1 cup

14. Vanilla extract - ½ teaspoon

15. Grated lemon zest - 1 teaspoon

16. Shredded coconut, or to taste - ¼ cup

How to cook deliciously - Lemon Coconut Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. Stage

Mix flour, baking soda, and salt together in a bowl.

3. Stage

Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.

4. Stage

Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.

5. Stage

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

6. Stage

Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.