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Light and Fluffy Lemon Coconut Nest Cupcakes

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These light and fluffy lemon coconut nest cupcakes combine tangy lemon with sweet toasted coconut for a tropical-inspired treat that’s easy, forgiving, and perfect for brunch or tea time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon (1.5g) fine sea salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • Zest of 2 medium lemons
  • ¼ cup (60ml) fresh lemon juice
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 cup (80g) shredded sweetened coconut, plus extra for garnish
  • 1 ½ cups (180g) powdered sugar
  • 4 oz (115g) cream cheese, softened
  • 4 tablespoons (60g) unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Toast 1 cup of shredded coconut on a baking sheet in the oven for 5-7 minutes until golden brown, stirring halfway. Set aside to cool.
  3. In a medium bowl, sift together the all-purpose flour, baking powder, and sea salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until fluffy and pale.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Stir in the fresh lemon zest and vanilla extract.
  7. Add the flour mixture in three parts, alternating with the milk, starting and ending with the flour. Mix gently until just combined.
  8. Fold in the cooled toasted coconut, reserving a tablespoon or two for garnish.
  9. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  10. Bake for 18-22 minutes, checking doneness with a toothpick which should come out clean or with a few moist crumbs.
  11. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  12. For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy, about 3-5 minutes. Optionally add 1 teaspoon lemon juice for extra tang.
  13. Frost the cooled cupcakes generously and sprinkle with the reserved toasted coconut to create the nest effect.

Notes

Use softened butter (not melted) for fluffier cupcakes. Do not overmix batter to avoid dense cupcakes. Toast coconut carefully to avoid burning. Use fresh lemon zest and juice for best flavor. Cool cupcakes completely before frosting to prevent melting. An oven thermometer helps maintain consistent baking temperature.

Nutrition

Keywords: lemon cupcakes, coconut cupcakes, lemon coconut nest cupcakes, easy cupcakes, brunch cupcakes, tropical cupcakes, homemade cupcakes

Find it online: https://blixfood.com/light-and-fluffy-lemon-coconut-nest-cupcakes-easy-homemade-recipe/