Lemon Coconut Cupcakes
photo by Redsie
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 cupcakes
- Serves:
- 12
ingredients
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup shredded sweetened coconut
- 4 teaspoons grated lemon rind
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup milk
-
Lemon cream cheese Icing
- 2 tablespoons cream cheese, softened
- 1 tablespoon butter, softened
- 1⁄2 teaspoon grated lemon rind
- 1 1⁄2 teaspoons lemon juice
- 1 cup icing sugar
- 1⁄2 cup shredded sweetened coconut
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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RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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