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Lemon Coconut Cupcakes Recipe
Lemon Coconut Cupcakes Recipe photo by Taste of Home

Lemon Coconut Cupcakes Recipe

Read Reviews (3)
4.75 3
Publisher Photo
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 15 servings

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

Nutritional 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.

Directions

  1. 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 salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
  2. 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.
  3. 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.
Originally published as Lemon Coconut Cupcakes in Country Woman January/February 2007, p34

Nutritional 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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Coconut Cupcakes(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 5, 2012

Nice flavor. Loved the icing.

MY REVIEW
Reviewed Nov. 23, 2012

Moist and delicious... a winner

MY REVIEW
Reviewed Jan. 2, 2011

My daughter & I enjoyed making these cupcakes. I love coconut & like the way the lemon compliments it. Very good & the cream cheese frosting is so refreshing.

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