Ingredients and Weight:
- All-purpose flour: 2 cups (250g)
- Granulated sugar: 1 1/2 cups (300g)
- Baking powder: 2 teaspoons (8g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Unsalted butter, softened: 1 cup (227g)
- Large eggs: 3
- Lemon zest: 1 tablespoon (5g)
- Lemon juice: 1/2 cup (120ml)
- Sour cream: 1 cup (240ml)
- Shredded unsweetened coconut: 1 cup (100g)
For the Frosting:
- Unsalted butter, softened: 1/2 cup (113g)
- Cream cheese, softened: 4 ounces (113g)
- Powdered sugar: 3 cups (360g)
- Lemon zest: 1/2 tablespoon (2.5g)
- Coconut extract: 1 teaspoon (5ml)
Preparation Time: 20 minutes
Cooking Time: 20-25 minutes
Difficulty Level: 2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Add the lemon zest and juice to the wet ingredients. In a separate bowl, whisk together the sour cream and coconut.
- Alternately add the dry and wet ingredients to the mixing bowl, beginning and ending with the dry ingredients. Beat until just combined. Fold in the coconut.
- Fill cupcake liners about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool completely before frosting.
- For the frosting, beat together the butter and cream cheese until light and fluffy. Gradually beat in the powdered sugar. Add the lemon zest and coconut extract.
- Pipe or spread the frosting on the cooled cupcakes.
Nutritional Information:
(per cupcake)
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 150mg
- Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugar: 25g
- Protein: 3g
Dish Characteristics:
- Moist and flavorful cupcakes with a bright lemon flavor and a hint of coconut.
- Rich and creamy frosting that complements the lemon-coconut combination.
- Perfect for parties, potlucks, or any special occasion.
User Comments:
- "These cupcakes were a huge hit at my daughter's birthday party! The lemon and coconut flavors were perfect together."
- "I'm not usually a fan of coconut, but these cupcakes were amazing! The frosting was so light and fluffy."
- "I've made these cupcakes several times and they always turn out perfectly. They're a family favorite."
- "The cupcakes were so moist and the frosting was delicious. I love the combination of lemon and coconut."
- "These cupcakes are easy to make and always a crowd-pleaser. Perfect for any occasion."
Special Precautions and Tips:
- Make sure to use fresh lemons for the best flavor.
- For a more intense coconut flavor, toast the coconut before adding it to the batter.
- If you don't have coconut extract, you can use vanilla extract instead.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
