These Lemon Coconut Cupcakes have a moist coconut cake, a sweet, tart lemon curd filling and are topped with a lemon Italian meringue buttercream!
Look me straight in the face and tell me that lemon and yellow don’t make you instantly happy.
That’s what I thought. Insta-sunshine
As I was photographing these little guys, I couldn’t stop smiling. Maybe it was the fact that the light was actually cooperating for once, or maybe it was the covert tastes of lemon curd that were making me happy.
Or perhaps it’s because my husband is visiting for the first time in a month!
You pair that happy-inducing lemon with a generous dose of coconut, and you have yourself a mini tropical vaca right there in your kitchen. #yourewelcome
In these Lemon Coconut Cupcakes a moist coconut cupcake made with both dried coconut and coconut milk is filled with lemon curd and then topped with a coconut Italian Meringue Buttercream.
And then topped off with some more toasted coconut.
I think I mentioned recently how much I love lemon desserts.
I’ve been having a lemon moment. I want lemon everything.
I had big plans for the extra lemon curd, but I ate it all. Every last tangy sweet drop.
While I was developing this recipe, I took a look at my Lemon Curd recipe (via Ina Garten} and was, like, “huh?” It was the most ridiculously convoluted process ever.
It doesn’t need to be that difficult.
I updated the recipe with precise measurements and I totally changed the cooking process. Now it is made in one pan and it essentially has 2 steps. Easy Peasy.
Thank you culinary school, thank you.
These cupcakes were the lucky recipients of my Italian Meringue Buttercream.
You can flavor the frosting with either lemon or coconut extract depending on which flavor you want to be most prominent.
Clearly I am in a lemony frame of mind, so I dropped a bit of lemon extract into mine and I may have spooned some more lemon curd on top…I know. Out of control.
It wasn’t pretty but it tasted pretty fantastic.
Just a note on frosting: There is an amount of buttercream that looks beautiful on cupcakes and then there is an amount of buttercream you would actually want to eat. This is the former. Frost with care…
Also, I used the coconut milk that you get in a carton at the grocery store. It is not that super thick, incredibly rich coconut milk that you get in the can. The coconut milk should be the consistency of whole milk: if yours is super thick, thin it out with some water.