Lemon Coconut Cupcakes

Step 1

Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)

Step 2

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside

Step 3

In another bowl, add the buttermilk, vegetable oil, coconut extract, lemon extract, and lemon zest. Set aside.

Step 4

In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.

Step 5

Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.

Step 6

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).

Step 7

Mix just until incorporated. Be careful not to over-mix.

Step 8

Fold in the sweetened flaked coconut.

Step 9

Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)

Step 10

Bake at 350 degrees for 15-18 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 15 minutes to be on the safe side, but it may take a few minutes more.

Step 11

Makes 30-32 cupcakes (approximately 1/4 cup of batter per cupcake)

Step 12

Add the softened butter to the bowl of your mixer, mix until smooth.

Step 13

Cut the softened cream cheese into pieces and add to the butter, mixing until blended.

Step 14

Add the coconut extract and lemon extract.

Step 15

Gradually add powdered sugar and mix until well blended.

Step 16

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften. If the frosting becomes too soft while using just refrigerate the piping bag or bowl for a short while to firm it up.

Step 17

Decorate the cupcakes however you like! Ours are decorated using a disposable piping bag fitted with a large 1M star piping tip. We topped with a sprinkling of coconut and a tiny slice of lemon.

Step 18

These cupcakes should be stored in an airtight container, sealed bakery box, or under a cake dome in the refrigerator. However, for the very best flavor and texture, remove them from the refrigerator a couple of hours before serving. This will allow the cupcakes time to warm and soften (as cakes and cupcakes containing butter become more firm when chilled).