We have very special teachers at our elementary school. And being the food committee for the second year in a row, (I really do love it and already committed to next year) I wanted to make a special cupcake for the teachers. A one-of-a-kind special recipe. And with my little lemon tree inspiring me to bake these days, we, well I decided to make a Lemon Coconut cupcake. Yum, right? Sometimes I amaze myself, even while sleep deprived…. speaking of sleep deprived, here’s the little Mr. B. He’s growing so fast! I want to turn back time. I still enjoy those early morning feedings where it’s dark and quiet and it’s just me and him.
He’s thinking about smiling…. cute! I’m totally off topic. Back to the cupcakes. I love the subtle flavor of coconut, and in the white cake, it’s simply divine. Then topped with a light lemon frosting, it’s a great compliment, and light and fluffy. Perfect for spring.
Coconut Lemon Cupcakes
1 box white cake mix
1 cup milk
1 cup shredded coconut
1 teaspoon lemon extract
1 teaspoon coconut extract or coconut oil
1 recipe Lemon Butter Cream frosting (below)
Mix together cake mix with eggs, milk, coconut and extracts. Batter will be thicker. Scoop batter into paper liners, filling 3/4 full. Bake at 350 degrees for 12-15 minutes until cake springs back when lightly touched. Remove from the oven and cool completely. Frost cooled cupcakes with Lemon Butter Cream frosting.
Lemon Butter Cream Frosting
Makes approx. 3 cups of frosting
8 tbsp. (1 stick) butter, room temperature
3 ¾ cups powdered sugar, sifted
3-4 tbsp. milk or cream
2 tsp. lemon extract
Place the butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds.
Stop the mixer before adding the sugar or you will have a large mess to clean up. Add the sugar, 3 tablespoons milk (cream) and lemon extract. Beat frosting starting on slow increasing your speed until frosting is nice and creamy. Add up to 1 or more tablespoons of milk (cream) if frosting to too thick.