Lemon Coconut Cupcakes
Description
Coconut cupcakes are topped with lemon cream cheese frosting and a sprinkling of more coconut for a refreshing and decadent treat.
Ingredients
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1 1/4 cups all-purpose flour
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3/4 teaspoon baking soda
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1 pinch salt
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2/3 cup milk
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5 tablespoons butter, cut into chunks
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1 cup white sugar
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2 eggs
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1 egg yolk
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1 teaspoon vanilla extract
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1/2 cup shredded coconut
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4 ounces cream cheese, softened
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1/4 cup butter, softened
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1 cup confectioners' sugar
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1 teaspoon grated lemon zest
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1/2 teaspoon vanilla extract
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1/4 cup shredded coconut, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Make cupcakes: Mix together flour, baking soda, and salt in a medium bowl until well combined.
3
Heat together milk and butter in a small saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
4
Beat together sugar, eggs, egg yolk, and vanilla in a large bowl using an electric mixer on low until smooth and thickened. With the mixer running, add flour mixture slowly and beat until just incorporated. Add butter-milk mixture slowly; beat until just combined. Fold in coconut until evenly distributed. Fill the prepared muffin cups with batter.
5
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
6
Make frosting: Beat together cream cheese and butter in a large bowl using an electric mixer on medium speed. Gradually beat in confectioners' sugar on low speed until incorporated. Beat in lemon zest and vanilla until smooth and creamy.
7
Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut over each cupcake.