Lemon Coconut Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These lemon coconut cupcakes are tender yellow cakes filled with tangy lemon curd and topped with creamy lemon frosting and shredded coconut. They balance bright citrus with tropical sweetness. Serve as a spring or Easter treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 1 cup granulated sugar
- 1 3/4 cups cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter (softened)
- 2 large eggs
- 1/2 cup ricotta cheese
- 1 Tablespoon vanilla extract
- 1/4 cup milk
- 1 cup lemon curd (approximately 12 ounce jar)
- 3 cups powdered sugar
- 1 teaspoon lemon extract
- 2 Tablespoons milk
- 2 cups sweetened shredded coconut
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 160mg
- Total sugar
- 54g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 92mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.