Coconut Lemon Cupcakes! Pucker Up Buttercup!
 
Prep time
Cook time
Total time
 
Author:
Serves: 14
Ingredients
  • For the Cupcakes:
  • 1 and ⅔ cups A.P. Flour
  • 1 tsp. of baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 stick unsalted butter - room temp
  • 1 cup granulated sugar
  • 2 eggs - room temp
  • ¼ cup sour cream - room temp
  • 1 tsp. vanilla extract
  • ¼ tsp. coconut extract
  • ½ cup canned light coconut milk
  • ¼ cup sweet almond oil (can sub vegetable oil)
  • 1 cup sweetened shredded coconut
  • store bought jar of lemon curd
  • For the Buttercream:
  • 4 sticks unsalted butter - room temp
  • 3 cups powdered sugar
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  • 5-6 tbsp. of full fat canned coconut milk
  • zest of one lemon
  • ¼ cup lemon curd (store bought or homemade)
  • For the Garnish:
  • Toasted coconut flakes (store bought)
  • zest of a lemon
Instructions
  1. For the Cupcakes:
  2. Pre-heat the oven to 350 degrees and line a cupcake pan with 12 liners and a second pan with 2 liners. Set aside.
  3. In a large mixing bowl add all of your dry ingredients and whisk to combine. Set a side.
  4. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 2 minutes. Slowly add the sugar with the mixer running on low until incorporated. Speed up mixer and beat until butter and sugar is light and fluffy. Another 3-4 minutes. Scrape down sides and bottom of bowl as needed. Add the sour cream and beat. Add the eggs one a time and beat after each addition. Add the vanilla and coconut extracts and mix. With mixer running on slow, add half of the dry ingredients and mix until just incorporated. Slowly add in the coconut milk and beat until combined. Add the rest of the dry ingredients and mix until no flour bits remain. Don't over mix. Add the almond oil and mix to combine. Last, add the shredded coconut and mix so it is incorporated throughout the batter.
  5. Using a larger ice cream scoop, drop the batter scoops into the prepared pans. Level off the tops with off-set spatula or knife. Bake in pre-heated oven one pan at time on the middle rack for 16 to 18 minutes, rotate pan halfway through cooking. Remove from oven when toothpick inserted comes out clean. Repeat with second pan. Allow cupcakes to cool in pan on rack for 10 minutes, then remove from pan and allow to cool completely on rack.
  6. Fill the Cupcakes:
  7. Using a small pairing knife, cut a small circle in an angled inward fashion out of the top of the cupcake and pull out. Slice the very tops out of each circle and save next to each of the cupcakes. Using about a tsp. of lemon curd, fill each cupcake almost to the top of the holes. Replace the cupcake tops back on their corresponding cupcakes.
  8. For the Buttercream:
  9. In the bowl of a clean stand mixer with paddle attachment, add the butter and salt and beat until smooth, about 2 minutes. With mixer running on slow, add the powdered sugar one cup at a time mixing after each addition. After the second cup, add the coconut milk and vanilla extract, beat until incorporated. Add the last cup of powdered sugar and beat until fully combined and smooth. Add the lemon curd and mix until combined. If you want a creamier consistency, add more coconut milk one tablespoon at a time. Last, add the lemon zest and mix.
  10. Frost and Garnish the Cupcakes:
  11. I used the same size ice cream scoop I used for the batter to scoop onto the top of the cupcakes. I took an off-set spatula to flatten and smooth out some. You can frost anyway you like.
  12. Top each of the frosted cupcakes with more lemon zest and some toasted coconut flakes.
  13. Serve room temp.
  14. Store leftovers covered in the fridge for up to 5 days or freeze ungarnished for up to 3 months.
  15. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/04/17/coconut-lemon-cupcakes-pucker-up-buttercup/