Ingredients
Cupcakes:
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1 ¼ cups all-purpose flour
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¾ teaspoon baking soda
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1 pinch salt
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5 tablespoons butter, cut into chunks
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⅔ cup milk
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1 cup white sugar
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2 eggs
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1 egg yolk
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1 teaspoon vanilla extract
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½ cup shredded coconut
Frosting:
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¼ cup butter, softened
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4 ounces cream cheese, softened
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1 cup confectioners' sugar
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½ teaspoon vanilla extract
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1 teaspoon grated lemon zest
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¼ cup shredded coconut, or to taste
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
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Mix flour, baking soda, and salt together in a bowl.
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Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
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Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter.
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Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.
Nutrition Facts (per serving)
| 308 | Calories |
| 15g | Fat |
| 41g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 308 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 47% |
| Cholesterol 82mg | 27% |
| Sodium 199mg | 9% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 1g | 3% |
| Total Sugars 29g | |
| Protein 4g | 8% |
| Vitamin C 0mg | 0% |
| Calcium 35mg | 3% |
| Iron 1mg | 6% |
| Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
