Jun 12

Lemon Soaked Coconut Cupcakes

Holy hiatus, Batman!

After a nice, relaxing Colorado vacation I am back and so ready to get back into the kitchen!

If you follow me on Instagram, you know that last weekend I had the pleasure of making 2 different birthday cakes. I went a more traditional route with one of them (copying I Am Baker’s Neapolitan Rose Cake)

and with the second, I chose to go all kinds of crazy. My style, my creation, my Lord it was amazing!

I took an 8×8 pan of fudge brownies and used one entire batch of cookie dough. After wrapping it all up and baking it to a golden bubbly (name that movie!)….it became a beautiful, giant, pillow cookie cake. I can’t wait to make it again!

But today, what I have for you, is a light and airy cupcake. Perfect for summer and the heat (at least here in California!). This cupcake is refreshing, and oh so sweet. The yellow cake crust gives it a nice little crunch as well!

Let’s get started, shall we?

Please ignore the yogurt in this pic…I thought about using it but ended up leaving it out!

Here is our Cast of Characters:

Preheat your oven to 350°.

Start by taking your Yellow cake mix (I accidentally bought sugar free…{shutter}…ugh. It actually tasted just fine.) and combining the butter and egg. You will have quite a bit left over and I will give you another recipe for the left overs next week! For now, get to mixing.

Grab your lined muffin pan and place 1T of the cake crumbles in each cupcake hole.

Using a shot glass, press the cake crumbles down as flat and even as possible.

Place the pan in your oven for about 10 minutes. We want to bake the cake crumbles enough to set them, but not to brown them!

While those are baking, mix up your lemon cupcake batter.

Once the crusts are done, pull the pan out of the oven and let them cool for about 5 minutes.

Pour enough lemon cupcake batter into each muffin cup until they are about 2/3 full.

Bake for about 16 minutes. Add time in 2 minute increments if they aren’t completely done.

Back to the stove we go! While the cupcakes cool, we are going to make the lemon and sugar soak.

Take 1/3C lemon juice and 1/3C sugar and combine them in a small saucepan over medium heat. Stir the mixture until the sugar is dissolved and the mixture is clear. Remove the saucepan from the heat and set it aside. Allow it to cool for 10 minutes.

Grab a turkey baster, or, a spoon if you don’t have a baster. Carefully drizzle about 1-2T of the lemon sugar mixture over the tops of the cupcakes.

Do this on all of the cupcakes until your lemon sugar mixture is gone. You will be left with a very moist (and delicious!) lemon cupcake.

Set those aside and allow the lemon sugar mixture to soak in and work its magic! Let’s whip up the frosting!

I have no pictures of the frosting stage as I think it’s pretty self explanatory. Throw all of the listed ingredients into a bowl and beat until light and fluffy!

Use your favorite icing tip and a piping bag to frost your cupcakes.

Once the frosting is on, sprinkle some additional coconut on top to make it extra pur-ty.

Thanks for stopping by and please leave a comment if you’re feelin’ chatty! :) The printable recipe is below!

Lemon Soaked Coconut Cupcakes


    For the yellow cake crust:
  • 1 Yellow cake mix
  • 1 egg
  • 1/3C unsalted butter
  • For the Cupcakes:
  • 2 1/2C flour
  • 2 1/2t baking powder
  • 1/4t kosher salt
  • 8T unsalted butter, at room temperature
  • 1 3/4C sugar
  • 2 large eggs, at room temperature
  • 1t vanilla
  • 1 1/4C whole milk
  • 1/2C freshly squeezed lemon juice
  • 1/2C freshly grated lemon zest
  • For the Lemon Sugar Soak:
  • 1/3C freshly squeezed lemon juice
  • 1/3C sugar
  • For the Coconut Frosting:
  • 4T unsalted butter, at room temperature
  • 6oz. cream cheese, at room temperature
  • 1/4t coconut extract
  • 1/8t vanilla extract
  • 4C powdered sugar
  • shredded coconut for garnish
  1. Preheat your oven to 350°.
  2. Mix your cake mix, butter and egg together.
  3. Place 1T of the cake crumbles into the bottom of each cupcake liner. Using a shot glass, press the crumbles down as flat and even as possible.
  4. Place in the oven and bake for about 10 minutes.
  5. Remove and let the crust cool for about 5 minutes.
  6. Start the cupcake batter!
  7. Sift together the flour, baking powder and salt and set aside.
  8. In your stand mixer, cream your butter and sugar for 2-4 minutes or until light and fluffy.
  9. Add the eggs one at a time, mixing slowly after each addition.
  10. Measure your milk in a liquid measuring cup, then add your vanilla and stir together.
  11. Add 1/3 of your dry sifted ingredients, followed by 1/3 of your milk mixture and mix well.
  12. Repeat this until the dry ingredients and the milk are completely added.
  13. Scrape down the bowl and mix again, briefly.
  14. Add the lemon juice and zest and mix well at low speed.
  15. Scoop the batter into your lined muffin pan, filling the cups about 2/3 full.
  16. Bake for 16-18 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  17. In a small saucepan, combine the lemon juice and sugar for the soak.
  18. Mix until the sugar is dissolved and the mixture is clear. Set it aside to cool for about 10 minutes.
  19. Using a turkey baster (or a spoon), drizzle about 1-2T of the lemon soak all over the tops of the cupcakes. Cover as much of the surface as possible.
  20. Let the cupcakes cool completely.
  21. Mix the frosting!
  22. In the bowl of your stand mixer, combine all of the ingredients (except for the shredded coconut) and mix on medium-medium high until light and fluffy.
  23. Prepare your piping bag with your favorite tip. Place the frosting in your piping bag and get to frosting!
  24. Sprinkle shredded coconut on top and voila...you're done!

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