lemon coconut cupcakes

Lynnda Cloutier


Lemon, coconut and raspberry...a winning combination.Source: Unknown


★★★★★ 1 vote



  • ·
    one recipe lemon cake, recipe follows
  • ·
    1 1/2 cup seedless raspberry jam
  • ·
    one recipe lemon frosting, recipe follows
  • ·
    fresh coconut shards, fresh raspberries for garnish

How to Make lemon coconut cupcakes


  1. make lemon cake as directed. Insert the end of a wooden spoon or dowel into the center of each cooled cupcakes to make a hole. Fill a zip top plastic freezer bag with raspberry jam. Use scissors to snip about 1/4 inch from one corner of bag. Insert bag into the hole of one cupcake. Squeeze gently until filling comes to the top of the cupcake. Repeat with remaining cupcakes.
    Frost each cupcake with lemon frosting, and top with coconut and serve with fresh raspberries. Makes 24
  2. lemon cake

    Three quarter cup milk
    1/4 cup fresh lemon juice, about two lemons
    1/2 teaspoon lemon oil or lemon extract
    zest of one lemon, optional
    1 cup butter, softened
    2 cup sugar
    four large eggs
    3 cup soft wheat flour or all purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    paper baking cups
    vegetable cooking spray

    preheat oven to 350°. Mix milk, lemon juice, lemon oil, and if desired zest in a small bowl. Set aside.
    Beat butter and sugar at medium speed with electric mixer until creamy. Add eggs, one at a time, beating until blended after each addition.
    Mix flour, baking powder, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
    Place paper baking cups into two 12 cup muffin pans, and coat with cooking spray. Spoon batter into cups, filling two thirds full.
    Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Makes 24 cupcakes
  3. lemon frosting:
    1 cup butter, softened
    1/8 teaspoons salt
    3 tablespoons fresh lemon juice
    1 teaspoon lemon oil or lemon extract
    2 to 4 drops yellow liquid food coloring
    1 teaspoon lemon zest, optional
    two packages powdered sugar, 16 ounces each
    1/4 cup whipping cream
    beat first five ingredients and if desired zest at medium speed with mixer until creamy. Gradually add powdered sugar alternately with cream, beating at low speed until blended after each addition. Beat at high speed for two minutes or until creamy.

Printable Recipe Card

About lemon coconut cupcakes

Course/Dish: Cakes

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