A spring party demands this recipe. These are so pretty, so undeniably springtime, that you’ll be asked to bring them to every baby shower, Easter dinner, or spring brunch from now until the end of time.
The cream cheese frosting is delicious and not too sweet, and the coconut topping adds extra sweetness and just looks beautiful. I hope you love these and you become famous for them and you don’t get mad at me for all the bowls you’ll need.
what You’ll Need
If you don’t have a piping bag, you can remove a tiny cone from the center of each cupcake with a sharp knife and then spoon lemon curd inside.
Cake
- 1 cup softened butter (2 sticks)
- 2 cups granulated sugar
- 4 eggs, separated
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 pint lemon curd (You can make your own or buy a good-quality jar. Either way works. You’ll need about a pint to fill all the cupcakes.)
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 2 cups sweetened flaked or shredded coconut
Instructions
Remember:
These cupcakes are light and airy, and that’s due in part to the whipped egg whites. If you overmix them when adding them to the batter, they’ll lose their volume, and your cupcakes won’t be quite so light. on for the next month.
Preheat your oven to 350-F and ensure the rack is in the center. Prepare 2 cupcake trays with paper liners.
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Cream the butter and sugar. Use an electric hand mixer on medium or a stand mixer fitted with the paddle attachment to beat the softened butter until it is light and fluffy. Slowly add the sugar and beat until it is all incorporated and light in color.
Add yolks. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Finally, add the vanilla extract and mix well.
Whip the egg whites. In a separate bowl, whip the egg whites until soft peaks form. Incorporate the whipped egg whites into the batter with a spatula until just blended. Don’t over mix, or you’ll lose the volume from the egg whites.
Fill the cupcake liners. Spoon the cake batter into the cupcake tins, ensuring an even amount in each one.
Bake. Bake in the preheated oven for 18-22 minutes, switching the tins halfway through the cooking time. Bake until a cake tester comes out clean (a crumb or two on the tester is fine.) Cool the cupcakes on a wire rack.
Make the frosting. Beat the cream cheese and butter until fluffy. Add the vanilla and mix well.
Add the powdered sugar. Be sure to add it in slowly with the mixer on low speed, so it doesn’t pouf up all over your kitchen.
Fill the cooled cupcakes. When the cupcakes are cool, use a piping bag to pipe in the lemon curd. Alternatively, remove a bit of cake from the top of the cupcake and spoon in the filling.
Frost. Frost the cupcakes with the cream cheese frosting, then roll them in a plate of coconut.
Storage Instructions
These will keep in an airtight container on the counter for a day or two.
Unfrosted but filled cupcakes will freeze surprisingly well. Just defrost on the counter, then make the frosting.
Spring Party Recipes
For the perfect spring party spread, serve these alongside:
- Cucumber tea sandwiches
- Chicken salad croissants
- A spinach strawberry salad
- Lemonade or iced tea
More Lemon Desserts
- If you love the lemon-coconut combination, try this coconut lemon bundt cake. It has the same flavors, different shape, equally stunning.
- For more lemon desserts, this lemon sheet cake is easy and feeds a crowd.
- These lemon curd thumbprint cookies are another great way to use up that jar of lemon curd.
- Don’t feel like making frosting? Try the lemon curd pound cake… rich, buttery, and perfect with coffee.
Printable Recipe
Coconut Cupcakes with Lemon Curd Filling
Ingredients
Cake
- 1 cup softened butter 2 sticks
- 2 cups granulated sugar
- 4 eggs separated
- 3 cups all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 pint lemon curd
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 2 cups sweetened flaked or shredded coconut
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Instructions
- Prep for baking. Preheat oven to 350°F (175°C) with the rack in the center—line 2 cupcake trays with paper liners.
- Mix wet ingredients with sugar. Cream butter in an electric mixer on medium speed until fluffy, about 2 minutes. Gradually add the sugar and beat for 3-4 minutes more until fluffy and light in color. Then, add egg yolks, one at a time, blending well after each addition and scraping down the sides of the bowl as needed. Remember to add the vanilla and coconut extracts and mix until combined.
- Add dry ingredients. Combine flour, baking powder, and salt in a separate large mixing bowl. With the mixer on low speed, add the dry ingredients to the butter/sugar mixture one cup at a time, alternating with the milk. Start and end with the dry ingredients.
- Beat and add egg whites. Beat egg whites with a handheld electric mixer in a medium bowl until soft peaks form. Gently fold the egg whites into the cake batter using a rubber spatula until combined. Do not overmix. Use a cookie scoop or spoon to scoop the cake batter into the prepared cupcake trays, filling each liner about 2/3 full.
- Bake. Bake for 18-22 minutes, switching the trays halfway through baking, until a cake tester or toothpick inserted into the center comes out clean. Remove from the oven and let cool in the trays for a few minutes, then transfer to a wire rack to cool completely before filling and frosting.
- Fill cupcakes. Once the cupcakes are completely cooled, fill them with lemon curd using a piping bag. Alternatively, remove a small portion from the center of each cupcake with a knife or cupcake corer and spoon in the lemon curd.
- Make the frosting. In a mixing bowl, beat cream cheese and butter together until fluffy. Add vanilla extract and mix until smooth. Gradually add powdered sugar, beating at low speed until incorporated, then at medium speed until fluffy.
- Add coconut. Frost the cooled cupcakes with the cream cheese frosting. Roll the frosted cupcakes in a plate of sweetened flaked or shredded coconut.
Notes
Nutrition
Coconut and lemon are 2 of my favorite dessert flavors! Can’t wait to try this recipe!
Yum dilly um!! Lemon curd is the best! I think I can smell the lemon from your pics!