How to Make Yummy Lemon coconut cupcakes

Lemon coconut 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. Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a Nutritional Information.

These Lemon Coconut Cupcakes have a moist coconut cake, a sweet, tart lemon curd filling and are topped with a lemon Italian meringue buttercream! These are my favorite lemon cupcakes. They are moist, tender, have the perfect balance between I use lemon buttercream for these cupcakes, but if you prefer a frosting with less sweetness, you can. You can have Lemon coconut cupcakes using 12 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Lemon coconut cupcakes

1. Prepare 1 1/4 cup of flour.
2. It's 2/3 cup of powdered sugar.
3. Prepare 2/3 cup of butter (room temperature).
4. You need 3 of eggs (room temperature).
5. You need 1/2 tsp of baking soda.
6. Prepare 1 tsp of baking powder.
7. You need 4 tbsp of lemon juice.
8. You need 4 tbsp of coconut flakes.
9. You need of Frosting.
10. You need 100 ml of whipped cream.
11. You need 2-3 drops of lime yellow food colour.
12. Prepare 3 tbsp of lemon juice.

Lemon curd is made from butter, eggs and lemon juice. Look for it in the jam/jelly section of the grocery store. These Lemon Coconut Cupcakes with Lemon Buttercream are a delicious spring cupcake to celebrate a birthday with! It's that time again - your birthday!

Lemon coconut cupcakes instructions

1. Pre heat the oven at 170 degrees and prepare the batter for cupcakes..
2. First sift the flour, baking soda and baking powder in a separate bowl..
3. In another bowl, beat together butter and sugar till creamy in texture..
4. Then add the eggs one by one and mix on low speed..
5. Then add the dry ingredients in three parts and add the lemon juice and coconut flakes but don’t over mix..
6. Now line up the cupcakes tray and add one scoop of batter in each..
7. Bake on 180 degrees for 15-20 mins, after 15 mins if you find the sides of cupcakes golden brown, put a toothpick in the middle of one cupcake, if it comes out clean, the cupcakes are done. Don’t over bake them..
8. Let the cupcakes to cool and meanwhile prepare the frosting and decorate the cupcakes as you like..
9. Serve with tea or coffee..

Coconut Vanilla cake with lemon curd centre and lemon buttercream frosting. To assemble your cupcakes core the center using an apple corer or sharp knife and fill with lemon curd. Be the first to review this recipe. My three favorite things - lemon, coconut. and cupcakes!! ;) From Canadian Living magazine. The delicate creamy sweetness of coconut is used to full effect as a topping for moist lemon sponge.