Lemon Coconut Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/2 cup shredded sweetened coconut
• 4 teaspoons grated lemon rind
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 tablespoons cream cheese, softened
• 1 tablespoon butter, softened
• 1/2 teaspoon grated lemon rind
• 1 1/2 teaspoons lemon juice
• 1 cup icing sugar
• 1/2 cup shredded sweetened coconut

Recipe

• 1 in bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
• 2 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.
• 3 spoon into 12 greased and floured or paper-lined muffin cups.
• 4 bake in centre of 350°f (180°c) oven for 20 minutes or until tester inserted in centre comes out clean.
• 5 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.).
• 6 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.
• 7 (make-ahead: refrigerate in airtight container for up to 24 hours.).