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    You are in: Home / Recipes / Lemon Coconut Cupcakes Recipe
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    Lemon Coconut Cupcakes

    Lemon Coconut Cupcakes. Photo by Redsie

    1/2 Photos of Lemon Coconut Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Redsie's Note:

    My three favorite things - lemon, coconut... and cupcakes!! ;) From Canadian Living magazine.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Lemon cream cheese Icing

    Directions:

    1. 1
      In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
    2. 2
      In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
    3. 3
      Spoon into 12 greased and floured or paper-lined muffin cups.
    4. 4
      Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
    5. 5
      Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
    6. 6
      Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
    7. 7
      (Make-ahead: Refrigerate in airtight container for up to 24 hours.).

    Ratings & Reviews:

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    Nutritional Facts for Lemon Coconut Cupcakes

    Serving Size: 1 (82 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 293.7
     
    Calories from Fat 115
    39%
    Total Fat 12.8 g
    19%
    Saturated Fat 8.2 g
    41%
    Cholesterol 62.2 mg
    20%
    Sodium 180.0 mg
    7%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 0.7 g
    3%
    Sugars 29.2 g
    117%
    Protein 3.4 g
    6%

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