Lemon and Coconut Cupcakes with Cream Cheese Frosting

What better day and time to add a new recipe than World Baking Day? The Lemon and Coconut Cupcakes with Cream Cheese Frosting is a delicious recipe that isn’t too sweet. It’s super easy to make and something you can whip up quickly.


This recipe yields 12 but I did double it up in the pictures (because double or nothing).

Cupcake Ingredients

  • 1 1/4 Cup Flour
  • 1 1/2 Tsps. Baking Powder 
  • 1/2 Tsp. Salt
  • 1/3 Cup Coconut Oil
  • 3/4 Cup Sugar
  • 2 Free Range Eggs
  • 3/4 Cup Milk
  • 2 Tsps. Vanilla Essence 
  • 1/2 Tsp. Fresh Lemon Juice 
  • 2 Tsps. Lemon Extract

Frosting Ingredients

  • 1/2 Cup Butter
  • 230g Cream Cheese
  • 1 Tsp Vanilla Essence 
  • 1/4 Tsp Salt
  • 1 Cup Icing Sugar (can add up to 4 cups if you prefer a sweet frosting)

Mandatory Decorations (Optional)

  • Coconut Shavings
  • Sprinkles
  • Edible Glitter 
  • Speckled Eggs


#1 Preheat the oven to 180 degrees Celsius. Line a baking tray with cupcake casings.

#2 Combine sugar and coconut oil; mix together for 5 minutes. Add eggs, lemon extract, juice and vanilla essence.

#3 Mix all the dry ingredients together.

#4 Add half of the dry ingredients to the wet mix and combine with a mixer. Then add the final bit. Mix until well-combined.

#5 Scoop into the cupcake casings.

#6 Bake for 16 to 18 minutes until a toothpick comes out clean. Remove from oven and remove from tin after 5 minutes.

#7 For the frosting whip ingredients together. And smear on top of the chilled cupcakes. Add the edible decor with love. And voila – your delicious treat is ready to eat.

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