lemon coconut cupcakes

Ingredients

• Servings: 1
• cupcakes:
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 pinch salt
• 5 tablespoons butter, cut into chunks
• 2/3 cup milk
• 1 cup white sugar
• 2 eggs
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut
• frosting:
• 1/4 cup butter, softened
• 4 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• 1/4 cup shredded coconut, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• 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 each cupcake.