Lemon coconut cupcakes
Lemon coconut cupcakes blend zesty lemon with tropical coconut for a refreshing dessert. This easy recipe yields light cupcakes topped with a creamy coconut frosting.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1/2 cup dried coconut meat
1/2 cup sugar
2 eggs
3/4 cup coconut milk
2 tbsp lemon zest
2 tbsp butter
2 cups powdered sugar
1/3 cup dried coconut meat
Lemon coconut cupcakes are a delightful treat that combines the zesty flavor of lemon with the tropical hint of coconut. These cupcakes are perfect for any occasion, offering a refreshing sweetness that is both light and satisfying. Whether you are an experienced baker or just starting, this recipe is easy to follow and yields delicious results.
Instructions:
- In a large mixing bowl, whisk together the self-raising flour and 1/2 cup of dried coconut meat.
- In another bowl, cream together the 1/2 cup of sugar and 2 tbsp of melted butter until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and coconut milk until the mixture is well mixed.
- Gradually add the flour and coconut mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly among the 12 cupcake liners, filling each one about 2/3 full.
- Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 10 minutes. Then transfer the cupcakes to a wire rack to cool completely.
- In a medium bowl, sift the powdered sugar to remove any lumps.
- Gradually add coconut milk, one tablespoon at a time, to the powdered sugar, mixing until you reach your desired frosting consistency (thick and spreadable).
- Stir in the 1/3 cup of dried coconut meat.
- Once the cupcakes are completely cool, spread the frosting generously over the top of each cupcake.
- If desired, garnish with additional lemon zest for an extra zing of lemon flavor and a decorative touch.
- Serve your lemon coconut cupcakes immediately, or store them in an airtight container at room temperature for up to 2 days.
Once your lemon coconut cupcakes have completely cooled, they are ready to be enjoyed. The combination of tangy lemon and rich coconut makes these cupcakes a hit at any gathering. Garnish with extra lemon zest or a sprinkle of dried coconut for an added touch of flavor and presentation. Happy baking!
Lemon coconut cupcakes FAQ:
Bake the lemon coconut cupcakes in a preheated oven for about 18-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cupcakes are done when they are lightly golden and a toothpick inserted into the center comes out clean. If the toothpick has wet batter on it, they need more time to bake.
Yes, you can store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but allow them to come to room temperature before serving.
You can substitute coconut milk with any non-dairy milk, such as almond milk or oat milk. For a richer flavor, use whole milk or a combination of milk and cream.
This recipe is designed for standard cupcake liners, which are usually placed in a 12-cup muffin tin. Ensure to fill each liner about 2/3 full with batter.
Cooking Tips:
- Ensure all your ingredients are at room temperature before you start, especially the eggs and butter, for better mixing and texture.
- Be careful not to overmix the batter. Mix just until the ingredients are combined to keep the cupcakes light and fluffy.
- Use fresh lemon zest for a more vibrant and authentic lemon flavor.
- You can toast the dried coconut meat for a richer, nuttier flavor before adding it to the batter.
- Allow the cupcakes to cool completely before frosting to avoid melting the powdered sugar icing.
Nutrition Facts
8 ServingsCalories 420kcal
Protein 4.70g
Carbohydrates 77g
Fiber 2.21g
Sugar 54g
Fat 13g
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