Lemon Coconut Cupcakes 🍋🥥
Ingredients
For the Cupcakes:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
½ cup (120ml) coconut milk
½ cup shredded coconut
For the Coconut Lemon Frosting:
1 cup (230g) unsalted butter, softened
3 cups (360g) powdered sugar
1 tbsp lemon juice
1 tsp vanilla extract
2 tbsp coconut milk
For Decoration:
Shredded coconut
Lemon slices
Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a muffin tin with yellow cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy.
Add eggs, one at a time, then mix in lemon zest and lemon juice.
Alternately add the dry ingredients and coconut milk, mixing until combined.
Fold in shredded coconut for extra texture.
Divide batter into cupcake liners, filling ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool completely.
2. Make the Frosting
Beat butter until creamy.
Gradually add powdered sugar, mixing until smooth.
Mix in lemon juice, vanilla extract, and coconut milk, beating until fluffy.
3. Decorate the Cupcakes
Pipe coconut lemon frosting onto each cupcake.
Gently press shredded coconut onto the frosting.
Top with a fresh lemon slice for a bright finish!
Enjoy your Lemon Coconut Cupcakes! 🍋✨