Coconut Cupcakes with Lemon Buttercream Frosting

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup half and half (I use fat free)
  • 1 tsp. vanilla
  • 1 1/2 tsp. coconut extract
  • 1 stick butter , softened
  • 4 oz. cream cheese , softened
  • 1 tsp. vanilla
  • 1 tsp. lemon extract
  • 3-4 Tbsp. half and half
  • 4 cups powdered sugar


  1. Preheat oven to 350 degrees. Line twenty-four muffin cups with paper or foil liners, and set aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
  3. Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla and coconut extract. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
  4. Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool about 5 minutes, then turn them out onto a cooling rack. Frost as desired.
  5. To make frosting: beat butter and cream cheese until smooth and fluffy (about 3-4 minutes). Add remaining ingredients and mix until smooth.

Recipe Notes

If you pipe the frosting on, you may need to make an extra half-batch of frosting. Piping the frosting on like I did uses a lot more frosting than if you were to just spread it on.