Lemon Coconut Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 15 cupcakes.
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
Ingredients
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3/4 cup butter, softened
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1 cup sugar
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3 large eggs, room temperature
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3 teaspoons grated lemon zest
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1/2 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup sour cream
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1/2 cup sweetened shredded coconut
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LEMON COCONUT FROSTING:
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4 ounces cream cheese, softened
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2 tablespoons butter, softened
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1 teaspoon grated lemon zest
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1/4 teaspoon vanilla extract
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1/4 teaspoon lemon juice
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1-1/4 cups confectioners' sugar
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3/4 cup sweetened shredded coconut, divided
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Lemon slices, optional
Directions
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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.
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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.
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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.
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