Lemon Coconut Cupcakes Recipes & 10 Special Tips

These Lemon Coconut Cupcakes are a delicious and easy-to-make treat that is sure to be a hit with everyone! 

The moist and fluffy cupcakes are made with a combination of lemon juice and zest, giving them a bright and zesty flavor. 

They are then topped with a creamy coconut frosting and sprinkled with toasted coconut flakes for a delightful crunch. Perfect for any occasion, these cupcakes are sure to be a crowd-pleaser!

Timing For Lemon Coconut Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 12 cupcakes

Yield: 12 cupcakes

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Image Credit: tasteofhome.com

Ingredients

-1 1/2 cups all-purpose flour

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/4 teaspoon salt

-3/4 cup granulated sugar

-1/2 cup (1 stick) unsalted butter, softened

-2 large eggs

-1 teaspoon pure vanilla extract

-1/2 cup buttermilk

-1/2 cup sweetened shredded coconut

-1/4 cup freshly squeezed lemon juice

-2 tablespoons finely grated lemon zest

-1/2 cup sweetened shredded coconut, for topping

Image Credit: allrecipes.com

Directions

1. Preheat the Oven To 350°F (175°C).

Preheating the oven is the first step in making delicious lemon coconut cupcakes. To preheat the oven to 350°F (175°C), start by setting the oven temperature to 350°F (175°C). 

Once the temperature is set, turn the oven on and allow it to heat up for at least 10 minutes before putting the cupcakes in. 

During this time, you can prepare the cupcake batter and other ingredients. Once the oven is preheated, you can place the cupcake liners in the cupcake pan and fill them with the batter. 

Finally, put the cupcakes in the oven and bake for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Enjoy your delicious lemon coconut cupcakes!

2. Line A 12-Cup Muffin Tin With Paper Liners.

To make Lemon Coconut Cupcakes, the first step is to line a 12-cup muffin tin with paper liners. Begin by preheating your oven to 350 degrees Fahrenheit. 

Then, take out a 12-cup muffin tin and place paper liners in each cup. Make sure the liners fit snugly in the cups and that there are no gaps. Once the liners are in place, you can begin making the cupcake batter. 

In a large bowl, mix together the dry ingredients such as flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Then, add in the eggs and mix until combined. 

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Finally, stir in the coconut and lemon zest. 

Divide the batter evenly among the 12 muffin cups. Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. 

Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, you can frost the cupcakes and enjoy them!

3. In A Medium Bowl, Whisk Together The Flour, Baking Powder, Baking Soda, And Salt.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt for the Lemon Coconut Cupcakes. 

This step is important to ensure that all of the ingredients are properly mixed together and that the cupcakes will have the right texture. 

Once the dry ingredients are combined, add the coconut flakes and stir to combine. This will give the cupcakes a nice coconut flavor and texture. 

Finally, add the lemon zest and stir to combine. This will add a nice hint of lemon flavor to the cupcakes. Once all of the ingredients are combined, the dry ingredients are ready to be added to the wet ingredients.

4. In A Separate Bowl, Cream Together The Butter And Sugar Until Light And Fluffy.

In a separate bowl, cream together the butter and sugar until light and fluffy. This step is essential to the success of the cupcakes, as it helps to create a light and airy texture. 

The butter and sugar should be creamed together until they are light in color and have a creamy, almost whipped texture. 

This step is best done with a hand or stand mixer, as it can take some time to get the desired consistency. 

Once the butter and sugar are creamed together, you can add the other ingredients to the bowl and mix until everything is combined. This will ensure that the cupcakes have a uniform texture and flavor. 

After the ingredients are combined, you can spoon the batter into cupcake liners and bake them in the oven until they are golden brown. Enjoy your delicious lemon coconut cupcakes!

5. Beat In The Eggs One At A Time, Then Stir In The Vanilla Extract.

To make lemon coconut cupcakes, start by preheating the oven to 350 degrees. 

Then, in a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Next, add the lemon zest and juice and mix until combined. Beat in the eggs one at a time, and then stir in the vanilla extract. Finally, fold in the shredded coconut. 

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes. Once the cupcakes are ready, let them cool before frosting them with your favorite icing. Enjoy!

6. Gradually Mix In The Dry Ingredients Until Just Combined.

Making lemon coconut cupcakes is a fun and delicious way to enjoy a sweet treat. The first step in the process is to preheat the oven to 350 degrees Fahrenheit. 

Next, cream together the butter and sugar until light and fluffy. After that, add the eggs one at a time, beating well after each addition. 

Then, add the lemon zest and juice and mix until combined. After that, add the flour, baking powder, and salt to a separate bowl and mix until combined. 

Gradually mix in the dry ingredients until just combined. Once the batter is ready, fold in the shredded coconut and spoon the batter into the cupcake liners. 

Finally, bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy your delicious lemon coconut cupcakes!

7. Stir In The Coconut Milk And Lemon Juice Until The Batter Is Smooth.

Making lemon coconut cupcakes is a simple and delicious dessert. To begin, preheat the oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. 

In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. 

Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, stir in the coconut milk and lemon juice until the batter is smooth. 

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Allow the cupcakes to cool before frosting and serving. Enjoy!

8. Divide The Batter Evenly Among The Prepared Muffin Cups.

To make lemon coconut cupcakes, begin by preheating the oven to 350 degrees Fahrenheit. Next, line a 12-cup muffin tin with paper liners. 

In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. In a separate bowl, cream together ½ cup butter and 1 cup granulated sugar until light and fluffy. 

Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract and the zest of 1 lemon. In a small bowl, stir together ¼ cup freshly squeezed lemon juice and ¼ cup milk. 

Alternately add the dry ingredients and the lemon juice mixture to the butter mixture, beginning and ending with the dry ingredients. 

Finally, divide the batter evenly among the prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. 

Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with lemon buttercream and sprinkle with coconut flakes. Enjoy!

9. Bake For 18-20 Minutes.

Baking lemon coconut cupcakes is a simple and delicious way to make a sweet treat. 

To begin, preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt. 

In a separate bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in 1 teaspoon of vanilla extract and the zest of one lemon. 

Slowly add the flour mixture to the wet ingredients, alternating with ½ cup of coconut milk. Once the batter is combined, fold in ¾ cup of shredded coconut. Line a cupcake tin with paper liners and fill each one with the batter. 

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. 

Decorate with a lemon buttercream frosting and extra shredded coconut, if desired. Enjoy your delicious lemon coconut cupcakes!

10. Allow The Cupcakes To Cool 

In the tin for 10 minutes before transferring them to a wire rack to cool completely.

Once the Lemon Coconut Cupcakes have been baked in the oven, it is important to allow them to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. 

This will help the cupcakes to retain their shape and texture, and prevent them from becoming too dry. 

After 10 minutes, the cupcakes should be carefully removed from the tin and placed on the wire rack. The wire rack should be placed in a cool and dry area, away from direct sunlight, to ensure that the cupcakes cool evenly. 

Once the cupcakes are cool, they can be frosted and decorated as desired. If the cupcakes are not to be eaten immediately, they should be stored in an airtight container until ready to be served.

11. To Make The Frosting, Beat The Butter And Cream Cheese Until Light And Fluffy.

To make the frosting for the Lemon Coconut Cupcakes, begin by creaming together the butter and cream cheese in a bowl until light and fluffy. 

Once the butter and cream cheese are combined, add the powdered sugar, lemon juice, and vanilla extract. Beat the ingredients together until the frosting is light and creamy. 

Finally, add in the shredded coconut and mix until the coconut is evenly distributed throughout the frosting. Once the frosting is complete, it can be used to top the Lemon Coconut Cupcakes.

12. Gradually Beat In The Powdered Sugar Until The Frosting Is Smooth And Creamy.

For the Lemon Coconut Cupcakes, the first step is to preheat the oven to 350 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Next, add the lemon zest and juice, and mix until combined. 

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the coconut flakes until evenly distributed. Divide the batter evenly among the muffin cups and bake for 18-20 minutes. 

Once the cupcakes are done baking, let them cool completely before frosting. To make the frosting, cream together the butter and cream cheese until light and fluffy. 

Gradually beat in the powdered sugar until the frosting is smooth and creamy. Finally, pipe the frosting onto the cooled cupcakes and top them with extra coconut flakes. Enjoy!

13. Stir In The Coconut And Lemon Zest.

Stirring in the coconut and lemon zest is the final step in making delicious lemon coconut cupcakes. 

Begin by preheating the oven to 350 degrees Fahrenheit and lining a muffin tin with cupcake liners. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. 

Add the lemon juice and zest, and mix until combined. Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Finally, stir in the coconut and lemon zest. 

Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool before frosting and serving. Enjoy!

14. Spread The Frosting On The Cooled Cupcakes And Sprinkle With Toasted Coconut.

Once the cupcakes have cooled, it’s time to spread the frosting on top. Start by taking a spoonful of the frosting and placing it in the center of the cupcake. 

Using a butter knife, spread the frosting around the cupcake in a circular motion, making sure to cover the entire top of the cupcake. 

Once the cupcakes have been frosted, take a handful of toasted coconut and sprinkle it over the cupcakes. To toast the coconut, place it in a dry skillet over medium heat, stirring occasionally until it turns a golden brown. 

Once the coconut is toasted, sprinkle it over the cupcakes and enjoy! Lemon Coconut Cupcakes are a delicious and easy treat that everyone will love.

15. Enjoy!

Lemon Coconut Cupcakes are a delicious and easy to make dessert. To make them, you will need all-purpose flour, baking powder, baking soda, salt, butter, sugar, eggs, lemon zest, lemon juice, coconut milk, and shredded coconut. 

First, preheat the oven to 350 degrees Fahrenheit. Then, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 

In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the lemon zest, lemon juice, and coconut milk. 

Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Finally, fold in the shredded coconut. Line a cupcake pan with cupcake liners and fill each one about two-thirds full with the batter. 

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting. Enjoy!

Nutrition Facts (Per Serving)

  • Calories: 250 kcal
  • Total Fat: 14 g
  • Saturated Fat: 8 g
  • Trans Fat: 0 g
  • Cholesterol: 55 mg
  • Sodium: 170 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 1 g
  • Sugars: 20 g
  • Protein: 3 g

COCONUT & LEMON CUPCAKE RECIPE | Abbyliciousz The Cake Boutique

Special Tips

1. Use fresh lemons for the best flavor.

2. Preheat the oven to the recommended temperature before beginning.

3. Use a stand mixer or electric hand mixer to properly mix the ingredients.

4. Line the cupcake tins with cupcake liners to prevent sticking.

5. Measure ingredients accurately for best results.

6. Add the shredded coconut to the batter just before baking.

7. Use an ice cream scoop to evenly fill the cupcake tins.

8. Use a toothpick to test for doneness.

9. Allow cupcakes to cool completely before frosting.

10. Garnish with extra shredded coconut for a decorative touch.

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