Setting the bar high with these tasty n’ sweet Lemon Coconut Cupcakes. Extra moist texture topped with vanilla frosting and toasted coconut flakes. The most simple yet divine summer treat.
Lemon meets Coconut and the Zest is history! These delicious Lemon Coconut Cupcakes are moist, tender, and filled with incredible lemon coconut taste. Topped with a smooth vanilla frosting and toasted coconut flakes for that true tropical summer feel.
Our Lemon Coconut Cupcakes are gluten-free, dairy-free and so simple to make.
Ingredients For Lemon Coconut Cupcakes
- 1 – 3/4 cup Bobs Red Mill 1 to 1 Gluten Free Flour Blend
- 1/4 cup unsweetened coconut flakes ( chopped up fine )
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup organic sugar
- 1 tbsp. lemon zest
- 1tbsp. lemon juice
- 1 stick Earth Balance Butter – room temperature or softened in the microwave but do not melt
- 2 eggs
- 1/2 cup + 2 tbsp. Canned Coconut Milk ( mix solid with liquid before measuring out )
- additional 1/4 cup unsweet coconut flakes for topping
Vanilla Frosting
Double this recipe for 24 frosted cupcakes
- 3 cups powdered sugar
- 1 stick Earth Balance Butter ( slightly softened ) = 1/2 cup
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened coconut milk ( add more if need be )
Looking for more Lemon recipes? Be sure to try out our Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting
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Lemon Coconut Cupcakes
- Total Time: 50
- Yield: 20-24 1x
- Diet: Gluten Free
Description
These delicious Gluten-Free Lemon Coconut Cupcakes feature coconut cream, fresh lemon juice, lemon zest, and a smooth vanilla frosting topped with toasted coconut flakes. Everything we love about summer wrapped into a cupcake.
Ingredients
Lemon Coconut Cupcakes
- 1 – 3/4 cup Bobs Red Mill 1 to 1 Gluten Free Flour Blend
- 1/4 cup unsweetened coconut flakes ( chopped up fine )
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup organic sugar
- 1 tbsp. lemon zest
- 1tbsp. lemon juice
- 1 stick Earth Balance Butter – room temperature or softened in the microwave but do not melt
- 2 eggs
- 1/2 cup + 2 tbsp. Canned Coconut Milk ( mix solid with liquid before measuring out )
- additional 1/4 cup unsweet coconut flakes for topping
Vanilla Frosting
Double this recipe for 24 frosted cupcakes
- 3 cups powdered sugar
- 1 stick Earth Balance Butter ( slightly softened ) = 1/2 cup
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened coconut milk ( add more if need be )
Instructions
Lemon Coconut Cupcakes
- Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
- Add flour, baking powder, baking soda, and unsweetened coconut flakes in a medium bowl and set aside.
- In a large bowl cream together your butter and sugar.
- Now add in your eggs and mix again.
- Gently stir in lemon juice and lemon zest.
- Slowly pour your flour mix into the wet ingredients. Mixing between each addition.
- Gently stir in your coconut milk..
- Using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 20 minutes. Check with a toothpick.
- Remove from the oven when done and let cool.
- While cupcakes are cooling add additional coconut flakes to a skillet and cook on low 3 to 5 minutes until toasted.
- Vanilla Frosting
- In a large bowl beat butter and vanilla extract until smooth and creamy.
- Add in powdered sugar one cup at a time mixing until smooth and creamy.
- Add in coconut milk as needed mixing thoroughly until combined.
- Pipe frosting onto cupcakes and top with toasted coconut flakes.
- Enjoy!
- Prep Time: 30
- Cook Time: 20
- Category: american
- Method: bake
- Cuisine: dessert
Did you make these Lemon Coconut Cupcakes ? Take a pic and share it on Instagram with the hashtag #nataliewaybakes and tag @nataliewaybakes. We would love to see it!
We hope you enjoy these ”Lemon Coconut Cupcakes” as much as we do!
Happy Blessed Day!
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