Cupcakes: Preheat oven to 350 degrees F (180 degrees C)
and lightly butter or line 12 muffin cups with paper liners.
In a bowl
or whisk together the flour, baking powder, salt, and lemon zest (if using).
In the bowl of
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add
and beat until light and fluffy (about 3-4 minutes). Scrape down the sides
of the bowl as needed. Add eggs, one at a
time, beating well after each addition.
Beat in the vanilla extract.
Then, with the mixer on low speed,
alternately add the flour mixture (in three additions) and milk (in two
additions), beginning and ending with the flour. Beat just until combined.
Evenly fill the
12 muffin cups with the batter and bake for about 18 - 20 minutes or until a toothpick inserted into a cupcake
just comes out clean. (Do not over bake or the cupcakes will be dry.) Remove
from oven and place on a wire rack to cool completely. With a knife or spatula,
spread frosting on each cupcake. Garnish with coconut (sweetened or unsweetened,
shredded or flaked). These cupcakes are best the day they are
made but they can be stored in the refrigerator for a few days. Bring to room
temperature before serving.
Cream Cheese Frosting:
In an electric mixer, or with a hand mixer, beat
the butter until smooth. Add the cream cheese and beat until smooth and well blended. Beat in the vanilla extract. With the
mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl
as needed. Beat on high speed until frosting is light and fluffy and of
spreading consistency (about 3 minutes). Add a little milk or cream if
frosting is too thick.
Makes 12 cupcakes
1 1/2 cups (195
grams) all purpose
1 teaspoon lemon or lime zest (outer skin) (optional)
1/2 cup (113
grams) unsalted butter,
at room temperature
1 cup (200
grams) granulated white
1/2 teaspoons pure
1/2 cup (120 ml)
2 1/2 cups (300 grams) confectioners
sugar (icing or powdered sugar), sifted
4 tablespoons (55 grams) unsalted butter,
(113 grams) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon milk or cream, if needed
2 cups (480 ml) flaked or
shredded coconut (can use sweetened or unsweetened)