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Lemon Coconut Cupcakes

Lemon Coconut Cupcakes
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors.
15 ServingsPrep: 20 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 3 teaspoons grated lemon peel
  • 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 flaked coconut
  • LEMON COCONUT FROSTING:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 1-1/4 cups confectioners' sugar
  • 3/4 cup flaked coconut, divided
  • Shredded lemon peel, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in lemon
  • peel and vanilla. Combine the flour, baking powder, baking soda and
© Taste of Home 2013

2 of 2

Lemon Coconut Cupcakes (continued)

Directions (continued)

  • salt; add to creamed mixture alternately with sour cream. Beat just
  • until combined. Fold in coconut.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 18-22 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • In a small bowl, beat the cream cheese, butter, grated lemon peel,
  • 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. Garnish with shredded
  • lemon peel if desired. Yield: 15 cupcakes.
Nutrition Facts: 1 serving (1 each) equals 327 calories, 18 g fat (12 g saturated fat), 85 mg cholesterol, 262 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013