Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  1. In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
  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. Spoon into 12 greased and floured or paper-lined muffin cups.
  4. Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
  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. 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. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).