From-Scratch Coconut Lemon Curd Cupcakes
A spring party demands this recipe. These lemon coconut cupcakes 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.
A classic springtime dessert that will become a tradition.
Lemon Coconut Cupcakes
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
- 1 8 ounce package of cream cheese, softened
- ½ cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- pinch salt
- 2 cups sweetened flaked or shredded coconut
Want To Save This For Later?
I’m email you a link so you can find it when you need it.
You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️
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
More Tips:
When separating eggs, be careful not to let yolk slip into the whites. Fat in the whites can stop them from whipping up properly.
Using an ice cream or a cookie scoop makes sure that all the cupcakes are the same size, which helps them bake evenly.
If you can, bake one tray of cupcakes at a time for even heat distribution and better results.
If your frosting is too soft, put it in the fridge for 15-20 minutes to firm it up and make it easier to pipe or spread.
For a tidy filling, use a piping bag with a small round tip to squeeze the lemon curd into the center of each cupcake.
Make sure the cupcakes are completely cool before filling them with lemon curd and frosting. Warm cupcakes can melt the filling and frosting.
For extra flavor, you can lightly toast the coconut flakes before rolling the frosted cupcakes. Spread the coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally. (I never do this!)
Don’t overbake them! An inserted toothpick or skewer should come out reasonably clean, but a few clinging crumbs are fine.
About the Ingredients
Here are some ingredients you can replace with for this recipe:
Butter: There’s just no good substitute.
Milk: If you have whole, use it, but if you don’t, 2% is fine.
Lemon Curd: You can make your own lemon curd or buy a nice one.
The combination of fresh citrus and sweet coconut in these is just perfect.
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.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.