Lemon Coconut Cupcakes


Lemon Coconut Cupcakes
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Servings Prep Time
24 People 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 People 25 Minutes
Cook Time
20 Minutes
Lemon Coconut Cupcakes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24 People 25 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 People 25 Minutes
Cook Time
20 Minutes
Ingredients
For frosting:
Servings: People
Instructions
  1. Pre-heat the oven to 350°F Place paper cupcake liners in two 12 cup muffin pans.
  2. In a large bowl beat together the eggs and sugar with an electric mixer on medium speed for 2 minutes. In a small bowl whisk together coconut milk, canola oil, lemon juice, zest, and vanilla.
  3. In another bowl whisk together the flour blend, baking powder, and salt. Alternately, add wet and dry ingredients in 2 batches to the egg mixture, beating just to combine each time.
  4. Pour batter into prepared pans and bake until lightly golden and a toothpick inserted in the center comes out cleanly, 15 to 20 minutes. Cool in pan for 5 minutes then transfer cupcakes to a wire rack to cool completely.
  5. Meanwhile, make frosting by beating together all ingredients, except the coconut, until smooth and spreadable, using additional sugar as necessary for consistency. Spread on cooled cupcakes and sprinkle coconut on top
Gluten-Free Flour Blend:
  1. Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using. Makes 3 cups.
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