Coconut lemon cupcakes are a tasty tropical delight, blending the richness of coconut with the zesty and refreshing brightness of lemon. These delectable treats boast a moist and fluffy coconut-infused base, adorned with a luscious lemon iced that strikes a perfect balance between sweet and tangy.
What Are Coconut Lemon Cupcakes?
With their summery charm and tropical taste, coconut lemon cupcakes offer a delicious take on the traditional cupcake varieties while also being egg-free. The star of these sweet treats is the combination of coconut and lemon, which elevates them to a level of unparalleled scrumptiousness. The incorporation of shredded coconut within the cupcake batter not only infuses it with a natural sweetness and the coconut milk adds a richness. The lemon, on the other hand, brings a refreshing burst of citrusy brightness that cuts through the richness of the coconut, creating a balanced and utterly irresistible flavor profile. These cupcakes embody the essence of summer with every bite, making them the perfect dessert to brighten up any occasion.
Serving Suggestions
These coconut lemon cupcakes are best served at room temperature.
Coconut Lemon Cupcakes
Yields: 6 cupcakes
Ready in: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Equipment
- 6 cupcake liners
- 1 muffin tray
Ingredients
For the Cupcake
- 4oz of self-rising flour
- 2.5oz of granulated sugar
- 2.5oz of butter
- 3 fl. oz of coconut milk
- 1/4 teaspoon of baking powder
- Pinch of baking soda
- 2 tablespoons of shredded coconut
- Zest of 1 lemon
For the Topping
- 1/3 cup of powdered sugar (icing sugar)
- 1 tablespoon of lemon juice
- 1/4 cup of shredded coconut
- 1/4 cup of sweetened coconut flakes
Method
Step 1
Preheat the oven to 350F. Line a muffin tray with 6 cupcake liners.
Step 2
In a large mixing bowl, cream together the sugar and the butter. Pour in the coconut milk and the lemon zest. Sift in the flour, baking powder, and baking soda. Stir to combine, taking care not to overmix it. Divide the batter evenly among the prepared muffin tray.
Step 3
Bake at 350F for 20 minutes, or until the tops are golden brown and a toothpick comes out clean.
Step 4
Heat the shredded coconut and coconut flakes in a small saucepan over medium-low heat. Stir until fragrant and they turn golden brown.
Step 5
Mix the lemon juice with the powdered sugar.
Step 6
While the cupcakes are warm poke 3 holes in them with a toothpick. Pour about 2 teaspoons of icing on each cupcake and top with about 2 teaspoons of the toasted coconut.
Delicious Defined 
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