Mini coconut lemon cupcakes with cream cheese frosting | Life Currents

Lemon Coconut Cupcakes

These tart and sweet little cupcakes are going to be a family favorite
Course Dessert
Cuisine American
Keyword cupcakes, lemon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 32 mini cupcakes
Author Debi

Ingredients

Instructions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
  2. Fill paper-lined muffin cups or mini silicone cupcake molds three-fourths full. Bake at 350° for 10-22 minutes (range is due to the difference in sizes) or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Recipe Video