Lemon Coconut Cupcakes

Name: Lemon Coconut Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 cupcakes
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 3 large eggs, room temperature; 3 teaspoons grated lemon zest; 1/2 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sour cream; 1/2 cup sweetened shredded coconut; LEMON COCONUT FROSTING:; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon vanilla extract; 1/4 teaspoon lemon juice; 1-1/4 cups confectioners' sugar; 3/4 cup sweetened shredded coconut, divided; Lemon slices, optional

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Debra Henderson, Booneville, Arkansas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 19, 2022

Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas

TEST KITCHEN APPROVED

Lemon Coconut Cupcakes

4 Reviews Add your review

Yield:15 cupcakes

Prep:20 min

Cook:20 min

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Ingredients

3/4 cup butter, softened
1 cup sugar
3 large eggs, room temperature
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup sweetened shredded coconut
lemon coconut frosting:

4 ounces cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/4 teaspoon lemon juice
1-1/4 cups confectioners' sugar
3/4 cup sweetened shredded coconut, divided
Lemon slices, optional

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Directions

1
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.

2
Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3
In a small bowl, beat cream cheese, butter, lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.