COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake Princess
Categories Desserts Cakes Lemon Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix flour, baking soda, and salt together in a bowl.
- Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
- Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts : Calories 307.7 calories, Carbohydrate 40.5 g, Cholesterol 82.4 mg, Fat 14.8 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 9.3 g, Sodium 199.4 mg, Sugar 29.4 g
FULL HOUSE: COCONUT CUPCAKES, LEMON CURD FILLING, COCONUT-LEMON BUTTERCREAM FROSTING, TOASTED COCONUT
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 15 regular-size cupcake liners.
- In a medium mixing bowl, sift together the cake flour, baking powder and salt. Whisk together thoroughly.
- In the bowl of an electric stand mixer with the whisk attachment, whisk the egg whites until foamy. Gradually add 1/2 cup sugar and whisk until the eggs whites form a soft meringue. Remove the egg white mixture from the mixing bowl and set aside.
- Using the paddle attachment, cream together the butter and remaining 1 cup sugar. Scrape down the sides of the bowl and add the flour and coconut milk, alternating between the two, beginning and ending with the flour. Once all the flour has been added, mix until smooth. Scrape down the sides and beat in the egg white mixture until smooth.
- Fill the cupcake liners two-thirds full and bake until the tops are golden brown and the cupcakes are baked through, about 25 minutes. Rotate the cupcake pans halfway through the baking process.
- For the lemon curd: In a microwave-safe bowl, whisk together the sugar and eggs. Stir in the butter, lemon zest and lemon juice and mix until smooth. Microwave on high for 1 minute and stir. Repeat 5 times, or until thick.
- For the buttercream: In the bowl of an electric stand mixer using the paddle attachment, cream the butter until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the extracts and lemon zest and beat until light and fluffy.
- For the coconut: While cupcakes are baking, spread the shredded coconut over a sheet pan and toast and until light brown, about 7 minutes.
- To assemble: Once the cupcakes are cool, core out the middle of each cupcake and generously fill with the lemon curd. Fill a pastry bag equipped with desired pastry tip with coconut-lemon buttercream. Pipe the buttercream over the top of each cupcake and sprinkle with toasted coconut.
LEMON-FILLED COCONUT CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
- Spread 1 cup coconut on a baking sheet. Toast for 6 to 8 minutes or until golden brown. Cool completely on wire rack.
- In a large mixing bowl, combine cake mix, pudding mix, eggs, coconut milk, oil, and yellow food coloring; beat with an electric mixer on low for 30 seconds. Scrape down the side of bowl. Beat on medium for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each about 3/4 of the way full. Bake for 15 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack.
- For lemon filling:
- In a medium bowl, stir together 1/2 cup whipped cream frosting and the lemon curd until combined.
- With a sharp knife, make a 1/2-inch slit in the top center of each cooled cupcake. Place lemon filling in a disposable piping bag; snip a small end off one corner of the bag, and pipe filling into cupcakes.
- In a medium bowl, stir the coconut extract into the remaining whipped cream frosting and frost the cupcakes.
- Toss together the toasted coconut and the remaining 1/2 cup untoasted coconut. Sprinkle the coconut mixture over the frosted cupcakes.
COCONUT CUPCAKES
I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.
Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON COCONUT CUPCAKES
Make and share this Lemon Coconut Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 15
Steps:
- In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
- In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
- Spoon into 12 greased and floured or paper-lined muffin cups.
- Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean.
- Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
- Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
- (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
LEMON COCONUT CUPCAKES
This is a great cupcake recipe that I created. Lemon and coconut is such a good combanation. If you wan't you can subsatute lime zest for the lemon zest in the frosting for Lime Coconut Cupcakes. You can also add no zest at all to make regular coconut cupcakes.
Provided by Cupcake-Princess
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
- In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
- Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined. Stir in coconut.
- Divide batter evenly between baking cups. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
- For the frosting: In a medium mixing bowl on medium speed cream butter and cream cheese until smooth.
- On low speed gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth and creamy. Spread frosting on cupcakes and top with coconut.
Nutrition Facts : Calories 306.1, Fat 15.1, SaturatedFat 9.5, Cholesterol 86.2, Sodium 210.4, Carbohydrate 39.5, Fiber 0.5, Sugar 28.3, Protein 4
More about "lemon coconut cupcakes recipes"
LEMON COCONUT CUPCAKES RECIPE - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
4.5/5 (2)Total Time 1 hr 7 minsCategory Cakes & CupcakesCalories 282 per serving
- Mix together the cake mix, pudding mix, eggs, oil, coconut milk, and extracts. Beat on low for 1 minute, then increase speed to medium and beat 2 minutes.
- Spoon the batter evenly into the liners. Bake for 22 minutes, or until a toothpick inserted in the center comes out mostly clean. Remove and cool completely.
LEMON COCONUT CUPCAKES - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
4.5/5 (4)Total Time 45 minsCategory DessertCalories 432 per serving
- To make the cupcakes, preheat an oven to 350 degrees F. Line 12 muffin cups with paper liners. In a large bowl, sift together flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and butter until light and fluffy, about 2 to 3 minutes. Add egg yolks, one at a time, mixing until well blended. Add vanilla, lemon juice and lemon zest and beat until combined. Slowly add the flour mixture in 3 additions, alternating with the coconut milk, beginning and ending with the flour mixture. Scrape down the sides of the bowl as needed and beat until combined.
- In another clean bowl, beat the egg whites until soft peaks form. (You can use a stand mixer or hand mixer.) Stir one-fourth of the egg whites into the cake batter to lighten, then fold in the remaining egg whites until combined. (Be careful not to over mix. You want some egg whites to still be visible in the batter.) Divide the batter evenly among the lined muffin cups, filling them about 3/4 full. Bake until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. Let cool for 5 minutes in pan, then transfer to wire rack to cool completely.
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 1 minute. Slowly add 2 1/2 cups confectioners' sugar and beat until fluffy, about 2 to 3 minutes. Add lemon zest, lemon juice and remaining sugar. Beat for an additional one to two minutes.
- Pipe frosting onto each cupcake and sprinkle with coconut. Garnish with sliced lemons, as desired.
LEMON COCONUT CUPCAKES RECIPE - SHUGARY SWEETS
From shugarysweets.com
5/5 (1)Total Time 1 hrCategory CupcakeCalories 491 per serving
- In a mixing bowl, combine sugar, cake flour, baking soda, baking powder, and salt. Add in Buttery Sticks, and mix on medium speed for 2-3 minutes until well blended. Set aside.
- In a small bowl, whisk together the eggs, ricotta cheese, vanilla and milk. Add egg mixture to flour mixture and beat on medium until smooth and combined.
- Fill cupcake liners about 2/3 full. Bake for 18-20 minutes and remove to cooling rack when done. Cool completely before adding lemon curd and frosting.
LEMON COCONUT CUPCAKES RECIPE | LAND O’LAKES
From landolakes.com
BEST ANNA OLSON'S LEMON COCONUT CUPCAKES RECIPES
From foodnetwork.ca
LEMON COCONUT CUPCAKES - PERFECTLY TART AND SWEET, …
From runawayrice.com
LEMON COCONUT CUPCAKES WITH COCONUT CREAM CHEESE …
From mccormick.com
Cuisine ThaiCategory Cake And CupcakesServings 24
LEMON COCONUT CUPCAKES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
MEYER LEMON COCONUT CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
THE BEST HOMEMADE FROSTINGS RECIPES ROUNDUP
From thebakingchocolatess.com
LEMON COCONUT CUPCAKES RECIPE | ALLRECIPES
From test.element.allrecipes.com
LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT
From tasteofspoons.net-freaks.com
LEMON COCONUT CUPCAKES - CHEF LINDSEY FARR
From cheflindseyfarr.com
LEMON COCONUT CUPCAKES RECIPE - POWERED BY MOM
From powered-by-mom.com
MEYER LEMON & WHITE CHOCOLATE BLONDIES - BAKING BITES
From bakingbites.com
LEMON COCONUT CUPCAKES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
LEMON EXFOLIATING BATH BOMB RECIPE - RUFFLES AND RAIN BOOTS
From rufflesandrainboots.com
13 EASTER CUPCAKE RECIPES FROM COCONUT TO LEMONY
From today.com
#60-minutes-or-less #time-to-make #course #preparation #cupcakes #desserts #cakes
You'll also love