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.
Ingredients
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
Instructions
#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.
