Name: Lemon Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3/4 cup butter, softened -; 1 cup sugar -; 3 large eggs, room temperature -; 3 teaspoons grated lemon zest -; 1/2 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1/2 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/4 teaspoon salt -; 1/2 cup sour cream -; 1/2 cup sweetened shredded coconut -; LEMON COCONUT FROSTING: -; 4 ounces cream cheese, softened -; 2 tablespoons butter, softened -; 1 teaspoon grated lemon zest -; 1/4 teaspoon vanilla extract -; 1/4 teaspoon lemon juice -; 1-1/4 cups confectioners' sugar -; 3/4 cup sweetened shredded coconut, divided -; Lemon slices, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Coconut Cupcakes

1. 3/4 cup butter, softened -

2. 1 cup sugar -

3. 3 large eggs, room temperature -

4. 3 teaspoons grated lemon zest -

5. 1/2 teaspoon vanilla extract -

6. 1-1/2 cups all-purpose flour -

7. 1/2 teaspoon baking powder -

8. 1/2 teaspoon baking soda -

9. 1/4 teaspoon salt -

10. 1/2 cup sour cream -

11. 1/2 cup sweetened shredded coconut -

12. LEMON COCONUT FROSTING: -

13. 4 ounces cream cheese, softened -

14. 2 tablespoons butter, softened -

15. 1 teaspoon grated lemon zest -

16. 1/4 teaspoon vanilla extract -

17. 1/4 teaspoon lemon juice -

18. 1-1/4 cups confectioners' sugar -

19. 3/4 cup sweetened shredded coconut, divided -

20. Lemon slices, optional -

How to cook deliciously - Lemon Coconut Cupcakes

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.

2. Stage

Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

In a small bowl, beat cream cheese, butter, lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.