Prep Time: 20 mins
Cook Time: 20 mins
Additional Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 12
Yield: 1 dozen cupcakes
INGREDIENTS
Cupcakes:
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
⅔ cup milk
5 tablespoons butter, cut into chunks
1 cup white sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
½ cup shredded coconut
Frosting:
4 ounces cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
¼ cup shredded coconut, or to taste
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Make cupcakes: Mix together flour, baking soda, and salt in a medium bowl until well combined.
Heat together milk and butter in a small saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
Beat together sugar, eggs, egg yolk, and vanilla in a large bowl using an electric mixer on low until smooth and thickened. With the mixer running, add flour mixture slowly and beat until just incorporated. Add butter-milk mixture slowly; beat until just combined. Fold in coconut until evenly distributed. Fill the prepared muffin cups with batter.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
Make frosting: Beat together cream cheese and butter in a large bowl using an electric mixer on medium speed. Gradually beat in confectioners' sugar on low speed until incorporated. Beat in lemon zest and vanilla until smooth and creamy.
Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut over each cupcake.
0 Commentaires