Lemon Coconut Cupcakes
Coconut is not actually a nut, but a fruit classified as a drupe.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 2 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoon Lemon juice
- 0.5 cup Coconut milk
- 0.5 cup Shredded coconut
- 1 cup Powdered sugar
- as needed for garnish Coconut flakes
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk.
- Fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice to make the glaze.
- Drizzle the glaze over the cooled cupcakes and sprinkle with coconut flakes.
- Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 33g11%
- Sugars 22g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.