The sweet coconut and sour lemon flavor in these Lemon Coconut Cupcakes go so well together. They are great as a treat for any event.
Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1/2 cup unsweetened shredded coconut. 1/2 cup milk. 2 tbsp lemon zest. 2 tbsp lemon juice. 1/2 tsp vanilla extract.
Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl until it is light and fluffy. One at a time, add the eggs and mix well after each one. Add the lemon zest, lemon juice, and vanilla extract, and mix them in well. Add the dry ingredients and milk one at a time, starting with the dry ingredients and ending with the milk. Don't mix any further than that. Fill up each muffin tin liner about two thirds of the way to the top with cupcake batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Turn off the oven and let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can frost them with your favorite frosting and, if you want, top them with extra coconut flakes and lemon zest. Have fun with your tasty Lemon Coconut Cupcakes!
Prep Time: 20 minutes
Cook Time: 18 minutes
lety alvarez
