Best 5 Lemon Coconut Cupcakes Recipes
Indulge in a delightful culinary journey with our tantalizing Lemon Coconut Cupcakes, a harmonious blend of zesty citrus and tropical flavors. These delectable treats are not just a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering. Experience the perfect balance of tangy lemon and sweet coconut in every bite, complemented by a luscious cream cheese frosting that elevates the experience to new heights.
Dive into the step-by-step instructions, meticulously crafted to guide you through the baking process, ensuring perfect results every time. From whisking together the dry ingredients to creaming the butter and sugar until light and fluffy, each step is explained with precision. Discover the secrets of achieving a moist and tender crumb, resulting in cupcakes that melt in your mouth.
Unleash your creativity with our collection of additional recipes, each offering a unique twist on the classic Lemon Coconut Cupcake. From a refreshing Lemon Coconut Layer Cake, perfect for special occasions, to individual Lemon Coconut Muffins, ideal for on-the-go snacking, we have something for every taste and occasion.
Explore the versatility of the Lemon Coconut combination in our Lemon Coconut Bars, featuring a buttery crust and a tangy lemon coconut filling, or indulge in the tropical paradise of our Lemon Coconut Poke Cake, where layers of moist cake are infused with a creamy lemon coconut mixture.
Satisfy your sweet tooth with our delightful Lemon Coconut Truffles, a delectable confection that combines the vibrant flavors of lemon and coconut in a smooth and creamy bite. And for a refreshing summer treat, whip up a batch of our Lemon Coconut Ice Cream, a tantalizing blend of tangy lemon, sweet coconut, and rich cream.
With our comprehensive collection of Lemon Coconut recipes, you'll have a treasure trove of culinary delights to satisfy any craving. Embark on this flavor-filled adventure and create unforgettable memories with every bite.
LEMON-FILLED COCONUT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
- For lemon filling:
- In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
- With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
- In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
- Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted 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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 cupcakes.
Number Of Ingredients 20
Steps:
- 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 zest 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., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the 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. Garnish with shredded lemon zest if desired.
Nutrition Facts : Calories 327 calories, Fat 18g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 262mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
VEGAN LEMON-COCONUT CUPCAKES
These vegan and gluten-free lemon cupcakes are frosted with ready-made lemon frosting and sprinkled with nutty coconut flakes and tart lemon peel--yum!
Provided by Rebecca McHargue
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Stir coconut milk and coconut oil in a small skillet over low heat until liquid, 3 to 4 minutes. Remove from heat and transfer to a bowl. Stir in sugar, lemon juice, vanilla extract, and lemon extract until combined.
- Mix together flour, baking soda, baking powder, and salt in a separate bowl. Gradually add flour mixture to coconut milk mixture and stir until thoroughly combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Put icing in a plastic bag and snip off one of the bottom corners. Squeeze icing onto cooled cupcakes and sprinkle with coconut flakes and lemon peel.
Nutrition Facts : Calories 260.4 calories, Carbohydrate 29.6 g, Fat 14.9 g, Fiber 1.7 g, Protein 1.9 g, SaturatedFat 11.7 g, Sodium 151.8 mg, Sugar 6.3 g
LEMON COCONUT CUPCAKES
Make and share this Lemon Coconut Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
- In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Spoon into 12 greased and floured or paper-lined muffin cups.
- Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
- Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
- Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
- (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
Tips:
- For a richer flavor, use fresh lemon zest instead of lemon extract.
- To prevent the cupcakes from drying out, do not overmix the batter.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
- For a smooth and creamy frosting, beat the butter and cream cheese until light and fluffy before adding the powdered sugar.
- If the frosting is too thick, add a little bit of milk or cream until it reaches the desired consistency.
- For a fun and festive touch, decorate the cupcakes with lemon slices, shredded coconut, or sprinkles.
Conclusion:
These lemon coconut cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their light and fluffy texture, tangy lemon flavor, and sweet coconut frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these lemon coconut cupcakes a try. You won't be disappointed!
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