Lemon Coconut Cupcakes
Author: this little italian
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12-15 cupcakes
These lemon coconut cupcakes are extra lemony served with lemon curd and freshly whipped cream.
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
- Preheat oven to 350 degrees F. Place cupcake liners in muffin/cupcake pan.
- In a medium bowl mix the milk, lemon extract, vanilla bean seeds, butter and 2 eggs. Blend well.
- Add the dry ingredients: sugar, flour, baking powder, coconut and sea salt.
- Pour the batter into the prepared cupcake tin.
- Bake for 12-15 minutes. Cupcakes are done when they feel firm in the center.
- Let them cool for 15-20 minutes, remove from pan.
Whipped Cream
- 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.
- Serve with a dollop of lemon curd (I buy Trader Joe's) and freshly whipped cream.
