Lemon Coconut Cupcakes recipe
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Ingredients
- 1 ¼ cups all-purpose flour ¾ teaspoon baking soda 1 pinch salt 5 tablespoons butter, cut into chunks ⅔ cup milk 1 cup white sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract ½ cup shredded coconut ¼ cup butter, softened 4 ounces cream cheese, softened 1 cup confectioners' sugar ½ teaspoon vanilla extract 1 teaspoon grated lemon zest ¼ cup shredded coconut, or to taste
Nutrition Info
- 307.7 caloriescarbohydrate: 40.5 gcholesterol: 82.4 mgfat: 14.8 gfiber: 0.8 gprotein: 4 gsaturatedFat: 9.3 gservingSize: -sodium: 199.4 mgsugar: 29.4 gtransFat: : -unsaturatedFat: : -
Directions Lemon Coconut Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Mix flour, baking soda, and salt together in a bowl.
Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture, beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes, sprinkle about 1 teaspoon shredded coconut onto each cupcake.