lemon cupcakes

These delicious lemony, coconut topped cupcakes are a simple little treat that can be enjoyed any time of the day.
This recipe makes about a dozen or so cupcakes depending on the size you make.

Lemon Coconut Cupcakes

Keyword coconut, cupcakes, lemon


  • 2 cups flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • zest of 1 lemon
  • 1 1/4 cup 18% heavy cream
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup lemon juice

Frosting ingredients:

  • 1/2 cup softened butter
  • 3-4 tablespoons lemon juice
  • 2 cups icing sugar or more to reach desired consistency
  • 1/4 cup Unsweetened coconut


  1. Beat the flour, sugar, baking powder and salt. Add lemon zest, heavy cream, oil and vanilla. Gently mix while adding eggs and lemon juice.
  2. Line a muffin tin with paper cupcake liners. Spoon cake mixture into paper liners until 3/4 full.

  3. Bake at 350°F for 12-15 minutes or when inserted toothpick comes out clean.


  1. Beat butter and lemon juice. Add icing sugar a little at a time until desired consistency is reached. Sprinkle with coconut.

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