Lemon Coconut Cupcakes

Brighten your dessert table with these irresistible Lemon Coconut Cupcakes—a delightful combination of zesty citrus and tropical sweetness. Featuring a tender, moist crumb infused with fresh lemon zest, coconut milk, and shredded coconut, these cupcakes are a refreshing treat that’s perfect for any occasion. Topped with a creamy lemon-infused cream cheese frosting and a sprinkle of shredded coconut, each bite delivers a balance of tangy freshness and indulgent sweetness. Quick and easy to make in just under 40 minutes, these cupcakes are perfect for spring gatherings, birthday parties, or an afternoon pick-me-up. Elevate your baking with this crowd-pleasing recipe that combines vibrant flavors and beautiful presentation!

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, softened
• 2 Large eggs
• 1 tablespoon Lemon zest
• 2 tablespoons Lemon juice
• 1 teaspoon Pure vanilla extract
• 0.5 cups Coconut milk (unsweetened)
• 0.5 cups Sweetened shredded coconut
• 1.5 cups Powdered sugar
• 4 ounces Cream cheese, softened
• 0.25 cups Unsalted butter, softened (for frosting)
• 2 tablespoons Lemon juice (for frosting)
• 0.25 cups Sweetened shredded coconut (for topping)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the granulated sugar and softened butter using an electric mixer until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.

Step 5

Alternately add the dry ingredients and coconut milk to the batter, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

Step 6

Gently fold in the sweetened shredded coconut.

Step 7

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

To make the frosting, beat the powdered sugar, softened cream cheese, and softened butter in a mixing bowl until smooth and creamy, about 2 minutes.

Step 10

Add the lemon juice to the frosting and beat until well combined.

Step 11

Frost the cooled cupcakes with the lemon cream cheese frosting using a piping bag or a spatula.

Step 12

Sprinkle the frosted cupcakes with sweetened shredded coconut for a decorative and flavorful touch.

Step 13

Serve and enjoy your Lemon Coconut Cupcakes!

Nutrition Facts

Serving size	(1204.4g)

Amount per serving	% Daily Value*
Calories	4545.9

Total Fat 251.2g	0%
Saturated Fat 166.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 885.0mg	0%
Sodium 1938.7mg	0%
Total Carbohydrate 558.9g	0%
Dietary Fiber 15.9g	0%
Total Sugars 380.1g
Protein 45.8g	0%

Vitamin D 109.2IU	0%
Calcium 287.5mg	0%
Iron 16.0mg	0%
Potassium 1086.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 3.9%

Carbs: 47.8%