Spring always makes me crave lighter, brighter desserts, and these lemon coconut cupcakes are one of my favorites to bake this time of year. They’re soft and buttery with plenty of sweet coconut and just a hint of fresh lemon zest to brighten the flavor. I finished them with a creamy swirl of tangy cream cheese frosting and a sprinkling of toasted coconut for the perfect texture. They feel a little nostalgic and a little fresh at the same time – exactly the kind of simple homemade dessert that’s perfect for spring gatherings, Easter celebrations, or a weekend treat with coffee.

What I love about these coconut cupcakes

These cupcakes are simple to whip up – just a few pantry staples, fresh lemon zest, and sweet shredded coconut. The cream cheese frosting adds that rich, tangy finish that takes them from everyday to memorable. Plus, they’re naturally spring ready: their soft yellow hue and coconut-topped frosting make them perfect for Easter, Mother’s Day, or any time you want to brighten the table.

Plates and napkins are from Bonjour Fete and can be found here.

Lemon Coconut Cupcakes

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I used large foil baking cups for a total of 6 cupcakes. Here is my source.

If you use regular size cupcake holders you will bake 10 - 12 cupcakes.

Ingredients

• 3/4 cup butter, room temperature
• 1 cup sugar
• 2 eggs + one yolk
• 3/4 tsp vanilla extract
• 1/4 tsp almond extract
• zest of 1 lemon
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1/2 cup buttermilk
• 7 ounces sweetened shredded coconut

Instructions

1. Preheat oven to 325 degrees F. and line muffin pan.
2. In a mixer, beat butter and sugar on medium-high speed for 3-5 minutes until pale and fluffy.
3. Add eggs one at a time and the the extra yolk.
4. Mix in vanilla and almond extract + lemon zest.
5. In another bowl, sift flour, baking soda, baking powder and salt.
6. Alternate adding dry ingredients and buttermilk (1/4 at a time).
7. Fold in 1/2 the coconut.
8. Fill cupcake liners almost to the top (they won't rise much). Use an ice cream scoop to measure.
9. Bake 25-30 minutes and a toothpick comes out clean.
10. Cool completely prior to frosting.
11. Toasted Coconut topping: Spread remaining 3 1/2 ounces of shredded coconut on a baking sheet and toast at 325 degrees F. until lightly golden.
12. Cream Cheese Frosting: 4 ounces cream cheese, 2 tablespoons of butter, splash of vanilla extract, 3/4 cup powdered sugar. Beat until smooth and fluffy.
13. Frost cupcakes and sprinkle with toasted coconut.