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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 2 |
| all-purpose flour (unsifted): 1 1/2 cups |
| dried sweetened coconut meat: 1/2 cup (shredded) |
| lemon peel: 4 tsp |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| 2% milk: 1/2 cup |
| cream cheese: 2 Tbl (softened) |
| salted butter: 1 Tbl (softened) |
| lemon peel: 1/2 tsp |
| lemon juice: 1 1/2 tsp |
| powdered sugar (unsifted): 1 cup |
| dried sweetened coconut meat: 1/2 cup (shredded) |
Lemon Coconut Cupcakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- 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.).