Lemon coconut cupcake

Every now and then I’ll have a phase where I crave something and then eat that something for weeks until I get over it. There was a m&ms peanut phase, a sushi phase, a coldstone phase, lemon drizzle cake phase and so many more! Yesterday I felt the lemon cake phase making a comeback, so I made some cute little lemon coconut cupcakes and everybody loved it! (including those who don’t even like lemon cake).

If you’re someone who doesn’t like coconut, you could make these cupcakes without it, but I highly suggest using coconut because it adds that sweetness and balances the lemon-y taste.

So here’s the recipe. Enjoy! 🙂

Makes: 26-28 mini cupcakes


  • 1/4 cup coconut oil (or vegetable oil)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup milk
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon lemon zest
  • 1 ¼ cup all purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup sweetened coconut flakes


  • 8 oz cream cheese
  • ¼ cup butter
  • 1 cup confectioner’s sugar


  1. Preheat oven to 350F or 180C
  2. Line a mini cupcake baking tray with liners
  3. Whisk the coconut oil and sugar
  4. Next, add the eggs, vanilla, milk, lemon juice and lemon zest. Whisk on low until well combined
  5. Sieve the flour baking powder and soda over the liquid ingredients
  6. Add the coconut flakes and whisk on medium until you have a smooth batter
  7. Transfer the batter into the baking tray and bake for 15-20 minutes

For the frosting

  1. Cream together the cream cheese and butter until you have a smooth mixture with no big lumps
  2. Add the confectioners sugar (1 tablespoon at a time) and whisk until it’s all mixed up.
  3. Transfer the frosting to a piping bag attached to a Wilton 1M tip
  4. Once the cupcakes have cooled, Pipe the frosting starting at the center and moving outwards

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