It’s a no brainer combination!
Lemon Coconut cupcakes are the two flavors that are just begging to be together
Sort of like peanut butter and jelly only way better!
Fluffy Coconut Cupcakes stuffed with lemon custard
And they are ready in no time with this super easy one bowl cake mix method!
Iced with buttercream and covered in toasted coconut flakes!
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Notes for Success:
This recipe makes 24 cupcakes but you can easily divide all the ingredients in half to make a smaller batch of 12
Although freezing these cupcakes could be a great idea too!
When measuring cornstarch for the custard recipe I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
Make life easy by using portioning scoops for the cupcake batter!
While I love using my American Buttercream recipe I do have five other recipes for you to choose the one you like most!
Lemon Coconut Cupcakes
Ingredients
Coconut Cupcakes
- Canned Full Fat Coconut Milk 1¾ cup (414ml)
- Vinegar or Lemon Juice 2 teaspoons (10ml)
- Coconut Extract 1½ teaspoons (7ml) *optional
- Cake Flour 1½ cups (180g)
- All Purpose Flour 2¼ cups (280g)
- Egg Replacer 3 teaspoons *see notes
- Granulated Sugar 1¼ cups (250g)
- Baking Powder 3 teaspoons
- Baking Soda 2 teaspoons
- Salt 1 teaspoon
- Vegetable Oil 1 cup (237g)
Lemon Custard
- Plant Milk 1 cup (237ml)
- Lemon Juice ½ cup (118ml)
- Water ¾ cup (177ml)
- Tumeric less than 1/8 teaspoon for color *optional
- Sugar ¾ cup (150g)
- Cornstarch 5 Tablespoons (40g) *see notes
- Lemon Zest from 2 large lemons approx 2 Tablespoons
For the Icing
- 1 Recipe Buttercream
- Coconut Extract 2 teaspoons *optional
- Toasted Coconut for garnish 1 cup
Instructions
- Preheat the oven to 350F then line your cupcake pans
- Combine all the wet ingredient together in one bowl
- Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute it
- Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
- Portion the batter into the cupcake liner filling 3/4 full then bake for approximately 25 minutes or when they are springy to the touch when you gently press the centers
- Prepare the American Buttercream recipe according to the instructions on that post & add the coconut extract at the last stage of mixing
- Lightly toast the coconut flakes in a preheated 250F oven for 10-15 minutes or to your desired color
- Next prepare the lemon custard by combining the sugar and the cornstarch together in a heavy bottom medium sauce pot, add the lemon juice, lemon zest, water and plant milk and a pinch of turmeric for color if desired
- Cook over medium high heat whisking constantly to avoid scorching the bottom
- Once it comes to a full boil let boil for 10 seconds then remove from heat & cool slighlty
- Coring cupcakes is easiest when they are cold or even semi frozen to reduce the amount of crumbs & breakage, core the cupcakes & fill them with lemon custard then refrigerate immediate to set
- Ice with buttercream then coat them in toasted coconut
Notes
Lemon Coconut Cupcakes must be kept refrigerated only if you are using the lemon custard stuffing, otherwise they can be kept at room temperature for up to 3 days
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