Lemon Coconut Easter Cupcakes

Lemon Coconut Easter Cupcakes

These cupcakes are as delicious and tropical tasting as they are cute!  They are perfect for Easter and spring thanks to their bright flavour and pretty decorations.  Check out these Chick Cupcakes based on this recipe that are perfect for Easter and more!

Ingredients:

For the Cupcakes

1 1/2 cups all-purpose flour
1 tbsp lemon zest
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Juice of Two Lemons

For the Icing & Decoration

1 cup unsalted butter, softened
3-4 cups powdered sugar, sifted
1 tbsp vanilla extract
4 tbsp milk
1 cup Sweetened Shredded Coconut
Green Food Dye
Egg Shaped Candy Covered Chocolate

Directions:

For the Cupcakes

Preheat oven to 350 F.

Line a muffin tin with paper liners.

Sift the flour, baking powder and salt into a medium sized bowl then mix in lemon zest and set aside.

In another medium sized bowl, cream the butter then add the sugar and mix until fluffy.

Beat in the eggs and vanilla until well incorporated.

Slowly add 1/3 of the flour mixture into the butter mixture then alternate with half the milk and lemon juice after each of the first 2 additions of flour.

Mix just until combined (do not overmix).

Pour the batter into the lined tin and bake until a toothpick inserted in the centre comes out clean, about 18-21 minutes.

Cool in the tin for 5 minutes then transfer to a rack to cool completely.

 

For the Icing & Decoration

Beat butter for a few minutes with a mixer until light and fluffy.

Add powdered sugar and mix until the sugar has been incorporated with the butter.

Add the milk and 3-4 drops yellow food colouring and beat for 3 minutes.

If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.

Frost cupcakes with frosting.

Add about 7-8 drops yellow food colour to a resealable food-storage plastic bag then seal the bag and shake to cover the inside of the bag.

Place coconut in the bag and shake until colour is even.

Top the cupcakes with the green coconut then press in egg shaped chocolates.

Store loosely covered.

Lemon Coconut Easter Cupcakes

Lemon Coconut Easter Cupcakes
 
Ingredients
  • For the Cupcakes
  • 1½ cups all-purpose flour
  • 1 tbsp lemon zest
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • Juice of Two Lemons
  • For the Icing & Decoration
  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 1 tbsp vanilla extract
  • 4 tbsp milk
  • 1 cup Sweetened Shredded Coconut
  • Green Food Dye
  • Egg Shaped Candy Covered Chocolate
Instructions
  1. For the Cupcakes:
  2. Preheat oven to 350 F.
  3. Line a muffin tin with paper liners.
  4. Sift the flour, baking powder and salt into a medium sized bowl then mix in lemon zest and set aside.
  5. In another medium sized bowl, cream the butter then add the sugar and mix until fluffy.
  6. Beat in the eggs and vanilla until well incorporated.
  7. Slowly add ⅓ of the flour mixture into the butter mixture then alternate with half the milk and lemon juice after each of the first 2 additions of flour.
  8. Mix just until combined (do not overmix).
  9. Pour the batter into the lined tin and bake until a toothpick inserted in the centre comes out clean, about 18-21 minutes.
  10. Cool in the tin for 5 minutes then transfer to a rack to cool completely.
  11. For the Icing & Decoration:
  12. Beat butter for a few minutes with a mixer until light and fluffy.
  13. Add powdered sugar and mix until the sugar has been incorporated with the butter.
  14. Add the milk and 3-4 drops yellow food colouring and beat for 3 minutes.
  15. If your frosting isn’t stiff enough, add more sugar. If your frosting needs to be thinned out, add a little milk.
  16. Frost cupcakes with frosting.
  17. Add about 7-8 drops yellow food colour to a resealable food-storage plastic bag then seal the bag and shake to cover the inside of the bag.
  18. Place coconut in the bag and shake until colour is even.
  19. Top the cupcakes with the green coconut then press in 2-3 egg shaped chocolates.
  20. Store loosely covered.

 Enjoy!

 

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Love Liz

Comments

  1. these are so cute and festive!

  2. Your Easter cupcakes are so cute, how fun! I would love to invite you to share your recipe at Meal Planning Monday Recipe link-Up. :) http://www.aprilshomemaking.com/2014/03/meal-planning-monday-recipe-link-up-3.html

  3. These look amazing :) I would love for you to linkup some of your projects at my T.G.I.F. Linky Party :) Have a great day!

  4. Elizabeth, these are such cute cupcakes… so festive and fun! I’m so happy you shared these Easter treats with us at the Show Stopper link party!

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