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

Lemon Coconut Cupcakes Recipe

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

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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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