Lemon Coconut Cupcakes Lemon Coconut Cupcakes

Lemon Coconut Cupcakes Image by: Lemon Coconut Cupcakes Author: Canadian Living

Snow-topped cupcakes with a tangy cream cheese icing and coconut are easy to make – and freeze well too!

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2007


Lemon Cream Cheese Icing:


In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each. In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into 12 greased and floured or paper-lined muffin cups.

Bake in centre of 350°F (180°C) oven for 20 minutes or until tester inserted in centre comes out clean. Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)

Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Nutritional facts Per cupcake: about

  • Sodium 177 mg
  • Protein 3 g
  • Calories 302.0
  • Total fat 13 g
  • Cholesterol 57 mg
  • Saturated fat 9 g
  • Total carbohydrate 43 g


  • Iron 7.0
  • Folate 17.0
  • Calcium 3.0
  • Vitamin A 10.0
  • Vitamin C 2.0
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Lemon Coconut Cupcakes