Irresistible Lemon Coconut Cupcakes: Your Guide to Moist, Tangy & Perfectly Sweet Treats

Prepare to fall in love with these delightful Lemon Coconut Cupcakes! Each bite offers a harmonious blend of tropical coconut and zesty lemon. These aren’t just any cupcakes; they feature an incredibly moist coconut cake, generously filled with a sweet and tart lemon curd, and crowned with a luscious, light lemon Italian meringue buttercream. It’s a symphony of flavors and textures that will transport your taste buds straight to paradise.

These Lemon Coconut Cupcakes are a true showstopper, designed to impress with their intricate layers of flavor. The cupcake base itself is a celebration of coconut, crafted with both dried coconut and rich coconut milk to ensure a tender, aromatic crumb. But the magic doesn’t stop there. Each cupcake is generously filled with a vibrant homemade lemon curd, adding a burst of tangy sweetness that perfectly complements the coconut. Finally, they’re elegantly topped with a silky Italian Meringue Buttercream, which can be infused with either lemon or coconut extract, depending on your preference. If you adore citrusy treats, you might also want to try our classic lemon cupcakes next!

Customizing Your Cupcakes: Frosting and Flavor Variations

While our lemon Italian meringue buttercream is a dream, these versatile coconut cupcakes offer plenty of room for customization. You could opt for a different topping like a light and airy marshmallow fluff or a rich homemade marshmallow frosting for a different textural experience. For those who prefer a more classic approach, our American buttercream recipe is a fantastic choice, easily adaptable to your taste. And if you’re like me, constantly seeking extra lemon zest, our lemon buttercream frosting would provide an additional citrus punch!

As we lean into the brighter, warmer days of spring, consider lining up these delightful Lemon Coconut Cupcakes alongside other seasonal favorites. Imagine serving them next to a comforting hummingbird cake, a festive rum cake, or delicate thumbprint cookies, also filled with our incredible lemon curd. These combinations are perfect for spring gatherings, brunches, or simply to brighten your day with a touch of homemade goodness.

A Love Affair with Lemon: The Secret to Our Simplified Lemon Curd

It’s no secret that I have an emphatic love for lemon desserts. I’ve been on a major “lemon moment” lately, wanting lemon in everything! This passion is evident in recipes like my comforting lemon bread pudding with lemon brandy sauce, the decadent lemon meringue cheesecake, and the surprisingly delightful lemon blondies.

This enduring love for all things lemon led me to re-evaluate my classic Lemon Curd recipe during the development of these cupcakes. I realized the original process was far too convoluted, unnecessarily complicated for something so delicious. A good lemon curd shouldn’t be difficult to make, and after drawing on my culinary school expertise, I completely revamped the method.

My updated lemon curd recipe now features precise measurements and a vastly simplified cooking process. It’s essentially a two-step, one-pan wonder that yields a perfectly smooth, tangy, and sweet curd every single time. No more fuss or unnecessary steps – just pure, sunshiny lemon goodness. The ease of this new recipe means you can whip up a batch quickly, though I must confess, I often eat the “extra” lemon curd straight from the spoon before it even has a chance to make it into my planned desserts! Every last tangy, sweet drop is just too irresistible.

The Elegance of Italian Meringue Buttercream

These lemon coconut cupcakes were the fortunate beneficiaries of my signature Italian Meringue Buttercream. This buttercream is renowned for its incredibly light, airy texture and less-sweet profile compared to traditional buttercreams, allowing the true flavors of the cake and filling to shine through.

One of the best features of this buttercream is its versatility in flavoring. You can easily tailor the frosting to emphasize either the lemon or coconut, depending on your preference. For these cupcakes, given my current “lemony frame of mind,” I opted to infuse the buttercream with a generous drop of lemon extract. And yes, in a moment of sheer indulgence, I may have spooned an extra dollop of fresh lemon curd directly on top of the frosted cupcakes. I know, it sounds (and looked) a bit out of control, but the taste was absolutely fantastic – a truly explosive lemon experience!

A quick note on frosting application: there’s a delicate balance between the amount of buttercream that looks aesthetically stunning on a cupcake and the amount you’d genuinely want to eat. The images here showcase the former – a beautifully piped, generous swirl. When frosting your own batch, remember to frost with care, perhaps opting for a slightly less extravagant swirl if you prefer a lighter touch. Just saying, sometimes less is more, even with something as delicious as Italian meringue buttercream.

Important Ingredient Notes for Perfect Results

To achieve the perfect moist coconut cake for these cupcakes, the type of coconut milk you use matters. I specifically used the coconut milk that comes in a carton, typically found in the refrigerated section of your grocery store. This is different from the super thick, rich coconut milk found in cans, which often separates into a cream layer at the top. The carton variety has a consistency closer to whole milk. If your coconut milk is unusually thick, I recommend thinning it out slightly with a bit of water to achieve the desired consistency for the batter. This ensures a lighter, more evenly textured cupcake.

5 from 1 ratings

Lemon Coconut Cupcakes

by

Chef Lindsey

These Lemon Coconut Cupcakes have a moist coconut cake, a sweet, tart lemon curd filling and are topped with a lemon Italian meringue buttercream!

Prep:

45
minutes

mins

Cook:

20
minutes

mins

Total:

1
hour

hr
5
minutes

mins

Servings:

28
cupcakes

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Ingredients 

 

For the Cupcakes:

• 
  ▢
  
  
  1
  cup
  
  All-purpose flour
  

• 
  ▢
  
  
  ¾
  cup
  coconut flour
  See Note

• 
  ▢
  
  
  1
  teaspoon
  
  baking powder
  

• 
  ▢
  
  
  ½
  teaspoon
  
  salt
  

• 
  ▢
  
  
  ½
  cup
  
  butter
  
  melted

• 
  ▢
  
  
  1
  cup
  
  sugar
  

• 
  ▢
  
  
  4
  
  eggs
  

• 
  ▢
  
  
  ¾
  cup
  coconut milk

• 
  ▢
  
  
  ½
  cup
  Sweetened shredded coconut
  toasted

• 
  ▢
  
  
  1
  cup
  
  Lemon Curd
  
  

• 
  ▢
  
  
  3
  quarts
  Italian Meringue Buttercream
  

• 
  ▢
  
  
  ½
  teaspoon
  Lemon or coconut extract
  to taste

Instructions 

• Preheat oven to 350˚F. Line 28 cupcake tins with liners. You can bake in 2 batches if you don’t have enough tins.
• Whisk together the all-purpose flour, coconut flour, baking powder and salt in a medium bowl; set aside.
• Using a hand mixer or stand mixer fitted with the paddle attachment beat together the butter and sugar on medium-high speed until thick and lighter in color, 2-3 minutes. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl between each addition.
• Alternately add flour and coconut milk in three additions on low speed beginning and ending with flour, scraping down the sides of the bowl as needed. Add the next addition when your batter is streaky; if you wait to long, you will overmix by the time you’ve added the remaining ingredients. You want to stop mixing as soon as the last flour has disappeared. I like to fold in the last addition of flour with a spatula to avoid over beating.
• Scoop or pour the batter into the liners ¾ full. I use a large cookie scoop for this task and it works beautifully. Sprinkle some toasted coconut on each cupcake. Bake in preheated oven for 15-20 minutes. I always start checking at 12 because I’m not a fan of dry baked goods. The cupcakes are done when a toothpick, inserted into the center, comes out with a few clinging crumbs but no wet smears!
• Remove from tins immediately and let cool on a wire rack. They must be completely cool before filling and frosting.

For the Assembly:

• Cut a hole in the top of each cupcake with a pairing knife and fill each with about 2 teaspoons of curd. I don’t measure, I just fill up the darn hole. It doesn’t matter. The more the merrier. And, no, those little bits of cake don’t go to waste. Those have my name on them.
• Fit a piping bag with your favorite tip (I used an Ateco 883 here), fill with frosting and pipe on the desired amount of buttercream. In my opinion more is not more as with the lemon curd.
• Sprinkle with more toasted coconut. Best if served the day they are made.

Notes

Coconut flour is not really flour at all. It is just very finely ground, unsweetened coconut. If you can’t find it pre-ground or it is unbelievably expensive, you can make your own by processing unsweetened coconut flakes in the food processor or Nutribullet, which is what I did.

Do not substitute baking soda for the powder in this recipe. There is no acid for it to react with and you will end up with dense, flat and soapy tasting cupcakes. Just no.

You can make both the buttercream and the lemon curd up to a week in advance. Prior to frosting, beat your buttercream in a stand mixer fitted with a paddle attachment until light and fluffy. There are more detailed instructions for refreshing buttercream in my tutorial.

Nutrition

Calories:
142
kcal

|

Carbohydrates:
18
g

|

Protein:
2
g

|

Fat:
7
g

|

Saturated Fat:
5
g

|

Polyunsaturated Fat:
1
g

|

Monounsaturated Fat:
1
g

|

Trans Fat:
1
g

|

Cholesterol:
32
mg

|

Sodium:
128
mg

|

Potassium:
33
mg

|

Fiber:
1
g

|

Sugar:
13
g

|

Vitamin A:
135
IU

|

Vitamin C:
1
mg

|

Calcium:
15
mg

|

Iron:
1
mg

Course:
Dessert

Cuisine:
American

Calories:
142

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Baking Tips for Perfect Lemon Coconut Cupcakes

Understanding Coconut Flour

It’s important to clarify that “coconut flour” in this recipe is not a grain-based flour in the traditional sense. It refers to very finely ground, unsweetened shredded coconut. This ingredient provides an intense coconut flavor and a unique texture to the cupcakes. If you can’t find pre-ground coconut flour, or if it’s excessively expensive, you can easily make your own. Simply process unsweetened coconut flakes in a food processor or a Nutribullet until they reach a fine, flour-like consistency. This is exactly what I do to ensure the freshest flavor and consistency.

The Importance of Baking Powder

A crucial note for successful baking: do NOT substitute baking soda for baking powder in this recipe. Baking soda requires an acid to react with and create lift, which is not present in sufficient quantities in this specific formulation. Using baking soda instead of baking powder will result in dense, flat cupcakes with an unpleasant, soapy taste. Always double-check your leavening agents to ensure you’re using the correct one for the recipe’s intended chemistry.

Achieving a Moist Crumb: Mixing and Baking

When preparing your cupcake batter, the goal is to mix until just combined. Overmixing can develop the gluten in the flour, leading to tough, dry cupcakes. Follow the instructions to alternately add the dry ingredients and coconut milk, starting and ending with the dry mixture. Pay attention to the batter’s consistency; stop mixing as soon as the last streaks of flour disappear. I often fold in the final addition of flour by hand with a spatula to gently incorporate it without overworking the batter. For baking, keep a close eye on your oven. All ovens vary, so while 15-20 minutes is a general guideline, start checking for doneness around the 12-minute mark. Insert a toothpick into the center of a cupcake; it should come out with a few moist crumbs attached, but no wet batter. This indicates a perfectly baked, moist cupcake.

Make-Ahead & Storage Solutions

Both the lemon curd and the Italian meringue buttercream are excellent components to prepare in advance, saving you time on baking day. You can make them up to a week ahead and store them in airtight containers in the refrigerator. When it’s time to assemble your cupcakes, remember to “refresh” your buttercream. This involves beating the chilled buttercream in a stand mixer fitted with a paddle attachment until it regains its light, fluffy texture. My Italian Meringue Buttercream tutorial provides more detailed instructions on how to properly refresh and work with this exquisite frosting.

Once assembled, these Lemon Coconut Cupcakes are truly at their best when served the day they are made, offering the freshest flavors and optimal texture. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving for the best experience.

Frequently Asked Questions (FAQs)

Can I use regular all-purpose flour instead of coconut flour?

No, coconut flour is unique and cannot be directly substituted for all-purpose flour. Coconut flour, in this recipe, refers to finely ground unsweetened coconut, providing both flavor and a specific texture. Substituting it directly with all-purpose flour would drastically change the consistency and flavor of the cupcakes. If you truly cannot find or make coconut flour, you might consider another coconut cupcake recipe that doesn’t specifically call for this ingredient, or add extra shredded coconut for flavor.

What kind of coconut milk should I use?

As mentioned, I recommend using carton coconut milk, which has a consistency similar to whole milk. Canned coconut milk tends to be much thicker and richer. If you only have canned coconut milk, use the thinner liquid portion and if it’s still too thick, thin it slightly with water to achieve a milk-like consistency.

Can I skip the lemon curd filling?

While you certainly can, the lemon curd filling is one of the key elements that makes these Lemon Coconut Cupcakes truly exceptional, adding a vital tangy counterpoint to the sweet coconut. If you omit it, the cupcakes will still be delicious but will lack that signature bright, zesty surprise in the center.

How do I toast shredded coconut?

Toasting shredded coconut is simple! Spread the unsweetened shredded coconut in a single layer on a baking sheet. Bake in a preheated oven at 300°F (150°C) for 5-10 minutes, stirring occasionally, until it’s golden brown and fragrant. Keep a close eye on it, as it can burn quickly!

Can I freeze these cupcakes?

You can freeze the unfrosted coconut cupcakes for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw them in the refrigerator overnight before filling and frosting. Freezing frosted cupcakes is generally not recommended as the Italian meringue buttercream’s texture can change upon thawing.