Lemon Coconut Cupcakes
These moist and tender Lemon Coconut Cupcakes are so delicious and perfect for any occasion.
Servings: 30
Ingredients
- 1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 2½ teaspoons Coconut Extract (10g)
- 2 teaspoons lemon extract (8g)
- 4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
- 3 cups cake flour (342g)
- 2 teaspoons baking powder (8g)
- ½ teaspoon baking soda (3g)
- ½ teaspoon salt (3g)
- 1½ cups buttermilk
- ¼ cup vegetable oil (54g) We use Canola Oil
- zest of one lemon
- ¾ cup sweetened flaked coconut (We used Baker's Angel Flake Coconut)
Coconut Cream Cheese Frosting
- 2 sticks (226g) unsalted butter softened
- 16 oz Cream Cheese, softened (This is two 8 oz packages) Use full fat cream cheese.
- 6 to 6 ½ cups 690g - 747g powdered sugar Start with 6 cups, and adjust to your liking
- ½ teaspoon salt
- 1½ teaspoons coconut extract (6g) Adjust amount to your liking.
- 1½ teaspoons lemon extract (6g) Adjust amount up or down to your liking.
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, vegetable oil, coconut extract, lemon extract, and lemon zest. Set aside.
- In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
- Mix just until incorporated. Be careful not to over-mix.
- Fold in the sweetened flaked coconut.
- Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
- Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 15 minutes to be on the safe side, but it may take a few minutes more.
- Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)
For the Lemon Coconut Cream Cheese Frosting
- Add the softened butter to the bowl of your mixer, mix until smooth.
- Cut the softened cream cheese into pieces and add to the butter, mixing until blended.
- Add the coconut extract and lemon extract.
- Gradually add powdered sugar and mix until well blended.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.
Assembly
- Decorate the cupcakes however you like! Ours are decorated using a disposable piping bag fitted with a large 1M star piping tip. We topped with a sprinkling of coconut and a tiny slice of lemon.
Refrigeration
- These cupcakes should be stored in an airtight container, sealed bakery box, or under a cake dome in the refrigerator. However, for the very best flavor and texture, remove them from the refrigerator a couple of hours before serving. This will allow the cupcakes time to warm and soften (as cakes and cupcakes containing butter become more firm when chilled).
Notes
Refrigeration & Serving: Because of the cream cheese frosting, these cupcakes need refrigeration. Remove two hours before serving to allow for the frosting and cupcakes to warm and soften.
Recipe makes approximately 7 ½ cups batter.