Lemon Coconut Cupcakes

READY IN: 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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