Lemon coconut cupcakes are truly to die for. This recipe comes from The Little Red House Blog. These cupcakes are super light and fluffy, and the coconut adds a rich, sweet flavor to the cupcakes. These are great if you are looking to bake something a little exotic, and are super easy. You can either choose to mix some of the lemon into the coconut for an extra hit of flavor on your lemon coconut cupcakes, or you can choose to just sprinkle some of the coconut on top of the icing on the cupcakes. If you really want to be adventurous you can put some coconut water right in to cupcakes themselves.
Lemon coconut cupcakes are best when you use fresh coconut. I’ve learned the hard way not to let your coconut sit in the fridge for two long. We had it sitting in there for about a week, and when we opened it up it, the water inside was completely brown. Needless to say we didn’t use that coconut! If you want to see what these lemon coconut cupcakes will look like once they’re all complete, check out the photo below! Unfortunately I cannot take credit for the photo or the cupcake made in the picture, and it comes from The Little Red House Blog. I can honestly say that this recipe is really fantastic, however my photography skills are not nearly as exceptional as all these food bloggers seem to be, so I leave it up to them to wow you with their lemon cupcakes!
For the full lemon coconut cupcakes recipe make sure to check out her blog! I’ve also included some recipe links that to vanilla coconut cupcakes, with lemon curd filling. Apparently these are just as delicious (have not tried them unfortunately), but they’re nice if you want a hit of lemon flavor. Amazingly, the lemon coconut cupcakes in the first photo are vegan. I’ve had vegan cupcakes before and trust me when I say that you’d never know they weren’t made with animal products!
For the full recipe, go sweetkiera.com - the topping contains tofu cream cheese – if you’re not open to that, then just substitute it for real cream cheese. Vegan Lemon Cupcakes are the next item on my list to try – having been a vegetarian/almost vegan for 1 year, I was used to trying vegan recipes. If you are really hesitant to try this lemon coconut cupcake, then, I’ve included a different recipe than the ones above, however this one is made with traditional ingredients. I think both would be equally delicious though! Instead of putting actually coconut on to the top of the cupcakes, the owner of this recipe chose to use the coconut flavor through out.
This final lemon coconut cupcakes recipe came from Verses From My Kitchen – this is more along the lines of your traditional lemon cupcakes, but contains a coconut twist. The little blue spots on the cupcake in the photo are actually blueberries. You can easily take these out.
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