Lemon Coconut Cupcakes

Bright, bold, and oh-so-tropical! These Lemon Coconut Cupcakes are sunshine in every bite. Ready to indulge?

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 3 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup sweetened shredded coconut

LEMON COCONUT FROSTING:

• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1-1/4 cups confectioners' sugar
• 3/4 cup sweetened shredded coconut, divided
•  Lemon slices, optional

Directions

1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
2. Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, beat cream cheese, butter, lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. If desired, garnish with lemon slices.

Source: https://www.tasteofhome.com/