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Lemon Coconut Cupcakes

These Lemon Coconut Cupcakes are from scratch and filled with sweet lemon curd. Topped with a creamy lemon frosting and shredded coconut, your family will beg for the recipe on Easter!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
20 mins
Total Time
1 hr
Servings: 15 cupcakes
Calories: 491 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the cupcakes:
  • 1 cup granulated sugar
  • 1 ¾ cups cake flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter softened
  • 2 large eggs
  • ½ cup ricotta cheese
  • 1 Tablespoon vanilla extract
  • ¼ cup milk
  • 1 cup lemon curd approximately 12 ounce jar
For the frosting:
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon lemon extract
  • 2 Tablespoons milk
  • 2 cups sweetened shredded coconut

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Line cupcake tin with paper cupcake liners. Set aside.
  2. In a mixing bowl, combine sugar, cake flour, baking soda, baking powder, and salt. Add in butter, and mix on medium speed for 2-3 minutes until well blended. Set aside.
  3. In a small bowl, whisk together the eggs, ricotta cheese, vanilla and milk. Add egg mixture to flour mixture and beat on medium until smooth and combined.
  4. Fill cupcake liners about 2/3 full. Bake for 18-20 minutes and remove to cooling rack when done. Cool completely before adding lemon curd and frosting.
  5. When cool, cut a small circle around the middle of the top of each cupcake, going down about 3/4 of the way into the cupcake creating small cylinders. Remove the cylinders and set aside. Fill each cupcake with 1 Tbsp of lemon curd.
  6. Press the cylinders lightly on top of each cupcake. Don't worry if they don't fit perfectly as you will be adding frosting to the top!
  7. For the frosting, beat butter until light and fluffy, about two minutes. Add in powdered sugar, milk, and lemon extract. Beat for an additional 3-5 minutes, scraping down the sides of the bowl as needed.
  8. Use a 2 Tbsp cookie scoop to top each cupcake with frosting. Spread evenly over the top and immediately press the coconut into the frosting, gently. Store in covered container in the refrigerator until ready to eat, and enjoy!

Notes

  • Measure the flour correctly. For best results, always spoon flour into a measuring cup and level off the top. Too much flour will make the cupcakes tough.
  • Cool the cupcakes completely. Make sure the cupcakes have cooled ALL the way down before you add the lemon curd or the frosting. Otherwise, it will be a runny mess!
  • Frosting swap – You can swap out the lemon frosting for cream cheese frosting (with or without lemon). So good!

Nutrition Information

Serving 1cupcake Calories 491kcal (25%) Carbohydrates 55g (18%) Protein 4g (8%) Fat 29g (45%) Saturated Fat 19g (95%) Polyunsaturated Fat 9g Cholesterol 93mg (31%) Sodium 190mg (8%) Fiber 1g (4%) Sugar 40g (80%)

Nutrition Facts

Serving: 15cupcakes

Amount Per Serving

Calories 491

% Daily Value*

Serving 1cupcake
Calories 491kcal 25%
Carbohydrates 55g 18%
Protein 4g 8%
Fat 29g 45%
Saturated Fat 19g 95%
Polyunsaturated Fat 9g 53%
Cholesterol 93mg 31%
Sodium 190mg 8%
Fiber 1g 4%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.