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

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.

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