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Lemon Coconut Cupcakes

Rated as 4.24 out of 5 Stars

"This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes."
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Ingredients

1 h 10 m servings 308 cals
Original recipe yields 12 servings (1 dozen cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Mix flour, baking soda, and salt together in a bowl.
  3. Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
  4. Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

Nutrition Facts


Per Serving: 308 calories; 14.8 g fat; 40.5 g carbohydrates; 4 g protein; 82 mg cholesterol; 199 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

these are very delicious. I added one tsp. of lemon juice and blueberry's on top. it made 17 muffins. will make this again. :)

Most helpful critical review

I only rated this a 3 star recipe. The cupcakes were nice and light, but I made these because of the "lemon". My family likes lemon anything and these did not have much of a lemon taste. Tryi...

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these are very delicious. I added one tsp. of lemon juice and blueberry's on top. it made 17 muffins. will make this again. :)

People at work raved about how light and delish these are and enjoyed the icing...turned out moist, light and tasty! Easy to make.

I only rated this a 3 star recipe. The cupcakes were nice and light, but I made these because of the "lemon". My family likes lemon anything and these did not have much of a lemon taste. Tryi...

I didn't change a thing in the recipe. The cupcakes were delicious! Perfectly moist and fluffy. I didn't have the ingredients to do the icing but it sounds wonderful.

This recipe/dish was fantastic and went very quickly!!! Everyone (family and/or friends) enjoyed this dessert meal – the only complaint was that no one could get seconds. I allow for seconds ...

Cupcake was good. Moist and light. For the frosting I used lemon juice instead of the lemon zest for more flavor. This recipe made 13 cupcakes for me.

Made these for Easter dinner with my family and they turned out wonderful!!!!!! I will absolutely make these again! ;)

Very good but also added lemon juice to both the batter and the frosting