Moist and delicious scratch-made Coconut Cupcakes with Lemon Curd Filling are delicious; everyone will want seconds!  


Lemon Curd | Butter Egg | All-Purpose Flour Milk | Cream Cheese Powdered Sugar Sweetened Coconut Vanilla Extract Coconut Extract | Salt

Cream the butter and sugar with an electric mixer.

Add the egg yolks, one at a time & beat well.

Finally, add the vanilla extract and mix well.

Whisk the dry ingredients together and slowly add to wet ingredients.

Whip the egg whites until soft  peaks form. Incorporate into the batter with a spatula until just blended.

Fill the cupcake liners, ensuring an even amount in each one.

Bake in an oven preheated to 350°F for 18-22 minutes. Cool the cupcakes on a wire rack.

Make the frosting:  Beat the cream cheese and butter until fluffy. Add the vanilla and mix well. Mix in the powdered sugar.

Once cool, use a piping bag to pipe in the lemon curd.

Frost the cupcakes with the cream cheese frosting, then roll them in a plate of coconut.

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