Lemon Coconut Cupcakes
 
Prep time
Cook time
Total time
 
These lemon coconut cupcakes are extra lemony served with lemon curd and freshly whipped cream.
Author:
Recipe type: Dessert
Serves: 12-15 cupcakes
Ingredients
  • 12 oz cold whole milk
  • 2 tsp lemon extract
  • 1 vanilla bean (Split the vanilla bean down the length using a paring knife. Scrape out the seeds.)
  • 1 stick melted butter
  • 2 eggs
  • 1 cup white sugar
  • 1 ½ cups of cake flour
  • 1 ¾ tsp baking powder
  • ¼ cup shredded coconut (unsweetened)
  • Pinch of sea salt
Whipped Cream
  • ½ cup of powdered sugar
  • 16 oz cold whipping cream
  • 2 tsp lemon extract
Instructions
  1. Preheat oven to 350 degrees F. Place cupcake liners in muffin/cupcake pan.
  2. In a medium bowl mix the milk, lemon extract, vanilla bean seeds, butter and 2 eggs. Blend well.
  3. Add the dry ingredients: sugar, flour, baking powder, coconut and sea salt.
  4. Pour the batter into the prepared cupcake tin.
  5. Bake for 12-15 minutes. Cupcakes are done when they feel firm in the center.
  6. Let them cool for 15-20 minutes, remove from pan.
Whipped Cream
  1. Simply add sugar, lemon extract and whipping cream to a chilled stainless steel bowl. Mix with a a handheld electric mixer until it forms stiff peaks.
  2. Serve with a dollop of lemon curd (I buy Trader Joe's) and freshly whipped cream.
Recipe by This Little Italian at https://thislittleitalian.com/lemon-coconut-cupcakes/