HOW TO MAKE LEMON COCONUT CUPCAKES | CUPCATS

Try these light and fluffy lemon cupcakes and coconut-cream cheese frosting! They’re easy to make and a dream to eat 😀
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RECIPE (scroll down)

INGREDIENTS:
CUPCAKES-
3 cups self-rising flour
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 tsp. vanilla extract
2 tbsp. lemon zest
1 cup skim milk
2.5 tbsp. fresh lemon juice

FROSTING-
8 ounces light cream cheese
1/2 cup unsalted butter
4 cups powdered sugar (aka. icing sugar)
1 tsp. vanilla extract
1/2 cup unsweetened coconut

CUPCAKES DIRECTIONS

– Preheat oven to 375 F
– Sift self-rising flour (or regular flour + 1.5 tsp. baking powder per cup of flour) with pinch of salt and set aside
– Mix butter and sugar until fluffy. Add eggs, one at a time, mixing until fully incorporated. Mix in vanilla and lemon zest
– Add flour mixture to butter mixture, alternating with skim milk and lemon juice (so, a bit of flour, mix, bit of milk, mix, bit of lemon juice, mix, repeat)
– Fill cupcake liners 3/4 full (no more or they will overflow!) and bake for 15-20 minutes
– Take out, let cool in pans for 10 mins, then switch to cooling rack.

FROSTING DIRECTIONS
– Mix cream cheese and butter together until creamy. Add coconut and 1 cup of powdered sugar at a time until the frosting is the desired consistency
– If your frosting is too thick, use a bit of milk to thin it out

Frost the cooled cupcakes, store in the fridge for up to a week.

Enjoy!

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