I love it when there are random things in my fridge that need using up. For example, coconut cream and a lemon. And so? Cupcakes, of course. I have my very own little lemon tree on our balcony, but it’s a long way from producing its own fruit. Until then, lemons from our local fruit market will have to do! These cupcakes keep well, and can be frozen too. You know, just in case you have more willpower than me.
Lemony Coconut Cream Cupcakes
Adapted from Canadian Living’s Lemon Coconut Cupcakes
Makes: 1 dozen cupcakes
Cooking time: 45 minutes hands-on, roughly 1.5 hours total
- 1/2 cup butter
- 1 cup plain sugar
- 2 eggs
- 2 tbsp grated lemon zest
- 1 1/2 cups all purpose flour
- 1/2 cup shredded coconut
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut cream (or coconut milk, or just plain milk)
Pre-heat oven to 350 F / 180 C. Soften butter slightly in microwave, beat with sugar and eggs until light. Add lemon zest. In separate bowl, mix together flour, coconut, baking powder, and salt. Pour half of the dry ingredients onto the wet ingredients with half the coconut cream, stir just until combined. Repeat with the rest of the dry ingredients and coconut cream.
Spoon batter into 12 paper-lined muffin cups. Bake for 18-20 minutes, until tops are golden. Remove from oven and allow to cool completely before icing.
Icing: Warm 2 tbsp each butter and cream cheese in microwave. Add 2 tbsp lemon juice, mix until blended. Add about 1/2 cup icing sugar and stir to remove any lumps. Continue adding icing sugar until icing is thick, but still a little bit soft. Drop (about) a tablespoon of icing onto each cupcake, sprinkle with additional coconut. Allow icing to set for about an hour before serving. Enjoy!