This recipe for Lemon Coconut Cupcakes combines the best flavors of summertime into fluffy cupcakes that are perfectly tangy and sweet. Fresh lemon juice and zest add zing to these moist and spongy cupcakes. The velvety frosting is sweet with the just the right touch of tartness from the cream cheese. Topped with toasted coconut flakes for a deliciously crunchy texture, these Lemon Coconut Cupcakes are decadent sweet treats and so easy to make.
Line a 12-count baking pan with paper liners. Preheat the oven to 350 F (177 C).
In the bowl of a stand mixer, add the cake flour, sugar, baking powder and salt. Using the paddle attachment, mix on Low speed for 30 seconds. Add the vegetable oil and vanilla extract. Mix on Low speed for 1 minute. (Ingredients should look like a crumb topping.) Add one egg and mix on Low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl using a spatula. Add the remaining egg and mix on Low speed for 1 minute. (The batter should be thick.) Add the milk and mix on Low speed until blended, about 30 seconds. Scrape down the bowl again. Add the lemon juice and zest. Mix on Low speed until just incorporated, about 30 seconds.
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