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Lemon Coconut Cupcakes with toasted coconut

The perfect spring time dessert! Moist and fluffy lemon cupcakes iced with coconut buttercream and toasted coconut.

Course brunch, Dessert
Cuisine American
Keyword easter cupcakes, easter egg cupcakes, lemon coconut, spring cupcakes, toasted coconut cupcakes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 12 servings
Calories 369 kcal

Ingredients

Lemon Cupcakes

  • 1 1/4 cup All Purpose Flour
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 cup Unsalted Butter softened
  • 3/4 cup Sugar
  • 2 Eggs room temperature
  • 3/4 cup Whole Milk room temperature
  • 2 teaspoon Vanilla extract
  • Zest of 1 Lemon
  • 1 teaspoon Lemon Juice from zested lemon

Coconut Buttercream

  • 1/2 cup Unsalted Butter Softened
  • 1-3 tablespoon Milk
  • 3 1/2 cups Powdered Sugar
  • 1 teaspoon Coconut Extract

Toppings

  • 1 cup Toasted Coconut sweetend coconut
  • 1/2 cup Cadbury Easter Mini Eggs

Instructions

Lemon Cupcakes

  1. 1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners.

    2. In a stand mixer, beat sugar and butter together for 5 minutes. Add in the eggs, lemon zest, lemon juice, and vanilla extract.

    3. Reduce speed to low, pour in half of the dry ingredients followed by all of the milk. Add in the remaning flour and mix until well combined.

    4. Scoop batter into cupcake liners.

    5. Bake for 16-18 minutes or until a toothpick comes out clean.

    6. Remove from muffin pan after about 5 minutes. Allow to cool completely.

Coconut Buttercream

  1. 1. In a stand mixer, mix together the powdered sugar, softened butter and milk for about 5 minutes. Add more milk if needed, a tablespoon at a time. Add in the coconut extract and mix on medium speed for an additional 3 minutes.

Toasted Coconut

  1. 1. Toast the sweetened coconut for about 5 minutes in a 350 degree Fahrenheit oven. Be sure to keep an eye on it. Once the edges start to brown, remove from the oven.

Assembly

  1. Frost the cooled cupcakes with the coconut buttercream, top with toasted coconut and 3 cadbury eggs.

Nutrition Facts
Lemon Coconut Cupcakes with toasted coconut
Amount Per Serving (1 g)
Calories 369 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 63mg21%
Sodium 170mg7%
Potassium 52mg1%
Carbohydrates 58g19%
Fiber 1g4%
Sugar 48g53%
Protein 3g6%
Vitamin A 460IU9%
Vitamin C 1mg1%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.