Luscious Lemon Coconut Dream Cupcakes
Indulge in these delightful Luscious Lemon Coconut Dream Cupcakes, where zesty lemon flavor meets the tropical sweetness of coconut. Perfectly moist and fluffy, these cupcakes are crowned with a creamy lemon cream cheese icing and sprinkled with shredded coconut for an irresistible finish. Share them with friends and family for birthdays, celebrations, or any day you crave a treat! Each bite will transport you to a sun-soaked beach, bringing warmth and joy to your dessert table.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Butter
1/2 cup (softened)
Granulated Sugar
1 cup
Eggs
2
All-Purpose Flour
1 1/2 cups
Shredded Sweetened Coconut
1/2 cup
Grated Lemon Rind
4 teaspoons
Baking Powder
1 teaspoon
Salt
1/4 teaspoon
Milk
1/2 cup
Cream Cheese
2 tablespoons (softened)
Butter
1 tablespoon (softened)
Grated Lemon Rind
1/2 teaspoon
Lemon Juice
1 1/2 teaspoons
Icing Sugar
1 cup
Shredded Sweetened Coconut
1/2 cup
Instructions
1
Preheat the oven to 350°F (180°C) and prepare a muffin tin by greasing it or lining it with paper liners.
2
In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
3
Add the eggs, one at a time, mixing thoroughly after each addition until well incorporated.
4
In a separate bowl, whisk together the all-purpose flour, shredded coconut, grated lemon rind, baking powder, and salt.
5
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start with one-third of the dry ingredients, then add half of the milk, followed by another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix until just combined.
6
Spoon the batter evenly into the prepared muffin cups, filling them about 2/3 full.
7
Bake in the center of the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
8
Once baked, transfer the cupcakes to a wire rack and allow them to cool completely.
9
For the Lemon Cream Cheese Icing, in a mixing bowl, beat together the softened cream cheese and butter until fluffy and smooth.
10
Add the remaining grated lemon rind and lemon juice, mixing thoroughly. Gradually incorporate the icing sugar, beating until the frosting is light and airy.
11
Spread a generous amount of the icing over the cooled cupcakes and dip the tops into shredded coconut for a decorative touch.
12
Enjoy immediately or store in an airtight container in the refrigerator for up to 24 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Lemon Coconut Dream Cupcakes?
They are a delightful dessert where zesty lemon flavor meets tropical coconut sweetness, featuring a moist cake and lemon cream cheese icing.
What is the recommended oven temperature for these cupcakes?
The oven should be preheated to 350°F (180°C).
How long do the cupcakes need to bake?
They should bake in the center of the oven for approximately 20 minutes.
How do I know when the cupcakes are finished baking?
They are done when a toothpick inserted into the center comes out clean.
What ingredients are needed for the cupcake batter?
The batter requires butter, granulated sugar, eggs, all-purpose flour, shredded sweetened coconut, grated lemon rind, baking powder, salt, and milk.
How much butter is used in the cupcake batter?
The recipe calls for 1/2 cup of softened butter for the batter.
How many eggs are required for this recipe?
You will need 2 eggs for the cupcake mixture.
What type of coconut is used in the cupcakes?
The recipe specifies shredded sweetened coconut.
How much lemon rind is used in the batter?
The batter uses 4 teaspoons of grated lemon rind.
What is the method for mixing the dry and wet ingredients?
You should gradually add the dry ingredients alternating with the milk, starting and ending with the dry ingredients.
How much flour is needed?
The recipe requires 1 1/2 cups of all-purpose flour.
Should I grease the muffin tin?
Yes, you should either grease the muffin tin or line it with paper liners before baking.
How full should I fill the muffin cups?
Fill the muffin cups about 2/3 full with batter.
What are the ingredients for the Lemon Cream Cheese Icing?
The icing consists of softened cream cheese, butter, grated lemon rind, lemon juice, and icing sugar.
How much cream cheese is used in the frosting?
The frosting uses 2 tablespoons of softened cream cheese.
How much lemon juice goes into the icing?
The icing requires 1 1/2 teaspoons of lemon juice.
How much icing sugar is needed for the frosting?
You will need 1 cup of icing sugar.
What is the final decorative touch for these cupcakes?
The final touch is dipping the iced tops into shredded coconut.
Should the cupcakes be warm when I frost them?
No, you must allow the cupcakes to cool completely on a wire rack before icing them.
How should I store the finished cupcakes?
Store them in an airtight container in the refrigerator.
How long will these cupcakes stay fresh?
They can be stored in the refrigerator for up to 24 hours.
What is the first step in making the icing?
The first step is to beat together the softened cream cheese and butter until fluffy and smooth.
How much baking powder is used?
The recipe calls for 1 teaspoon of baking powder.
Is there salt in this cupcake recipe?
Yes, the recipe uses 1/4 teaspoon of salt.
How much milk is required?
The recipe uses 1/2 cup of milk.
What tags are associated with this recipe?
Tags include cupcakes, dessert, lemon, coconut, baking, sweet, and tropical.
How much butter is in the icing?
The icing requires 1 tablespoon of softened butter.
How much lemon rind is in the icing?
The icing uses 1/2 teaspoon of grated lemon rind.
Can I use these for a celebration?
Yes, they are perfect for birthdays, celebrations, or any special occasion.
How do I achieve a light and fluffy batter?
Cream the butter and granulated sugar using an electric mixer until the mixture is light and fluffy.