Get ready to tantalize your taste buds with the most irresistible dessert that'll transport you to a sun-soaked paradise! These Coconut Cupcakes with Lemon Curd are not just a treat, they're a culinary escape that combines the rich, creamy texture of coconut with a bright, tangy lemon surprise. Imagine biting into a soft, fluffy cupcake that melts in your mouth, revealing a hidden burst of zesty lemon curd – it's like a vacation for your palate that you won't want to miss!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup lemon curd
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, ensuring they are evenly spaced.
- In a medium mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour and shredded coconut to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Carefully spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife or apple corer to create a small well in the center of each cupcake.
- Fill each well with approximately 1 teaspoon of lemon curd, ensuring it's evenly distributed.
- Optional: Garnish with additional shredded coconut or a light dusting of powdered sugar before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cupcake texture.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense cupcakes.
- Check for Doneness: Use the toothpick test – it should come out clean with just a few moist crumbs.
- Filling Technique: When creating the well for lemon curd, use a small spoon or apple corer, and be gentle to maintain the cupcake's structure.
- Cooling is Crucial: Allow cupcakes to cool completely before adding lemon curd to prevent melting and maintain the perfect texture.
- Storage Tip: These cupcakes are best enjoyed within 2-3 days and should be stored in an airtight container in the refrigerator.
- Make Ahead: You can prepare the lemon curd a day in advance to save time on baking day.
Nutrition Facts
Calories: 235kcal
Carbohydrates: 34g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
