Coconut Lemon Cupcakes

Coconut cupcakes filled with lemon curd and topped with lemon cream cheese frosting, shredded coconut and mini Cadbury eggs. Perfect for springtime and Easter!

5 from 2 votes

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Prep Time 25

Cook Time 18

Total Time 43

Course Dessert

Cuisine American

Servings 12

Ingredients

Coconut Cupcakes

1 ½ cups flour
1 cup sugar
½ tsp salt
1 ½ tsp baking powder
½ cup (1 stick) salted butter, softened
2 large eggs
1 cup full fat coconut milk
2 tbsp vegetable or canola oil
½ cup shredded coconut, optional
¼ cup lemon curd, plus additional for decorating

Lemon Cream Cheese Frosting

4 oz cream cheese, softened
¼ cup (½ stick) salted butter, softened
½ Lemon, juiced and zested
2 ½ cups powdered sugar
1 cup shredded coconut for topping
Mini Cadbury Eggs for topping, optional

Instructions

Cupcakes

Preheat oven to 350. Line a muffin tin with 12 cupcake liners.
Combine the flour, sugar, salt and baking powder in a large mixing bowl or bowl of your stand mixer. While mixing on low speed add the softened butter 1 tablespoon at a time. Continue mixing until no large chunks of butter remain.
Add the eggs and beat to combine.
Add the coconut milk, oil and vanilla bean paste and beat just until combined and the batter is smooth.
Fill cupcake liners ¾ of the way full. Bake for 18 minutes. Allow the cupcakes to cool a few minutes in the pan and then move to a cooling rack to cool completely before frosting.

Frosting

Beat together the cream cheese and butter with an electric mixer for 2-3 minutes until smooth. Mix in the lemon juice and zest. Slowly add in the powdered sugar a little bit at a time until fully incorporated.

Assemble

In order to fill the cupcake you will need to remove some of the cake in the center. You can use a cupcake corer, a spoon, or what I often use, a piping tip. I take the wide end of the tip and press down about halfway into the cupcake and then twist and remove.
Add about a teaspoon of lemon curd to the cavities of each cupcake.
Spread or pipe the lemon cream cheese frosting on each cupcake. Place the remaining shredded coconut in a bowl and dip the cupcakes to cover the coconut. If desired, top with a little more lemon curd or Cadbury Eggs.

Notes

*makes enough frosting to spread on 12 cupcakes. If you want to pipe a more generous amount, double the frosting.

Nutrition

This information comes from online calculators and these figures are only estimates.

Keywords cadbury eggs, coconut, cream cheese frosting, cupcakes, easter, lemon

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