Lemon plus coconut equals big smiles in this cupcake equation. These zesty gems are a hit with my family, friends and neighbors. —Debra Henderson, Booneville, Arkansas
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 3 large eggs, room temperature
- 3 teaspoons grated lemon zest
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup sweetened shredded coconut
- lemon coconut frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon grated lemon zest
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1-1/4 cups confectioners' sugar
- 3/4 cup sweetened shredded coconut, divided
- Lemon slices, optional
Directions
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
- Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, beat cream cheese, butter, lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.
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