Lemon Coconut Cupcakes

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

15 cupcakes

Updated: Jul. 19, 2022
Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
Lemon Coconut Cupcakes Recipe photo by Taste of Home

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

Directions

  1. 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. 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. In a small bowl, beat cream cheese, butter, grated 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.

Nutrition Facts

1 cupcake: 327 calories, 18g fat (12g saturated fat), 85mg cholesterol, 262mg sodium, 37g carbohydrate (26g sugars, 1g fiber), 4g protein.