Lemon Coconut Cupcakes
These Lemon Coconut cupcakes have a moist and light lemon cake, filled with lemon curd, and topped with a sweet coconut frosting. The perfect spring cupcake flavor.
Servings 12 -15 Cupcakes
Equipment
Ingredients
For the cupcakes:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup soft butter
- 1 cups granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoons lemon juice
- 1/2 cup coconut milk
- Lemon Curd
For the frosting:
- 1 cup unsalted butter
- 2½ cups powdered sugar
- 1/3 cup coconut milk *reduced
- 1 teaspoon vanilla bean paste or pure vanilla extract
Instructions
For the cupcakes:
- Line one muffin tin with paper liners. Preheat the oven to 350 degrees.
- Whisk the flour, baking powder, and salt in a small measuring cup. Set aside.
- Combine the butter and sugar in the bowl of an electric mixer. Cream with the paddle attachment for 2-3 minutes or until fluffy. Add the eggs, one at a time. Stir in the vanilla extract, lemon zest, and lemon juice.
- Add the dry ingredients alternating with the coconut milk. Mix on low until fully incorporated.
- Divide the batter between the 12 prepared cupcake liners, about 3/4 full. Bake 15-17 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- Remove the middle of your cupcake using a pairing knife or back of a piping tip. Fill with 1-2 teaspoons of lemon curd. Replace the removed cupcake middle and gently press down.
For the frosting:
- Pour the coconut milk into a medium sized pot. Heat to a boil. Reduce to low heat. Cook for about 25-30 minutes, or until your milk has reduced to about half. Place in the refrigerator to cool.
- Cream together the butter and powdered sugar in the bowl of an electric mixer using the whisk attachment.
- Scrape the vanilla bean, or add the vanilla extract along with the reduced coconut milk. Whip until your desired consistency has formed.
- Frost cupcakes.
Nutrition
Serving: 12Cupcakes