Lemon Coconut cupcakes are two flavors just begging to be together!

Sort of like peanut butter and jelly only way better!

Fluffy Coconut Cupcakes stuffed with lemon custard

And they are ready in no time with this super easy one bowl cake mix method!
Iced with buttercream and covered in toasted coconut flakes!

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Notes for Success:

This recipe makes 24 cupcakes but you can easily divide all the ingredients in half to make a smaller batch of 12
Although freezing these cupcakes could be a great idea too!

When measuring cornstarch for the custard recipe I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

Make life easy by using portioning scoops for the cupcake batter!

While I love using my American Buttercream recipe I do have five other recipes for you to choose the one you like most!

Lemon Coconut Cupcakes

Fluffy Coconut Cupcakes stuffed with lemon custard and they are ready in no time!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings cupcakes

Ingredients

Coconut Cupcakes

1¾ Canned Full Fat Coconut Milk (414ml)
2 teaspoon Vinegar or Lemon Juice (10ml)
1½ teaspoon Coconut Extract (7ml) *optional
1½ cup Cake Flour (180g)
2¼ cup All Purpose Flour (280g)
3 teaspoon Egg Replacer *see notes
1¼ cup Granulated Sugar (250g)
3 teaspoon Baking Powder
2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Vegetable Oil (237g)
1½ cup Flaked Coconut

Lemon Custard

1 cup Plant Milk (237ml)
½ cup Lemon Juice (118ml)
¾ cup Water (177ml)
⅛ teaspoon Tumeric *optional
¾ cup Sugar (150g)
5 Tbs Cornstarch *see notes (40g)
2 Tbs Lemon Zest

For the Icing

1 Recipe Buttercream
2 teaspoon Coconut Extract
1 cup Toasted Coconut

Instructions

Preheat the oven to 350F & line your cupcake pans
Combine all the wet ingredient together in one large mixing bowl
Then sift all the dry ingredients together in a larger bowl *including the dry blend egg replacer- I do not reconstitute it
Add the wet ingredients to the dry & whisk smooth then add the flaked coconut
Portion the batter into the cupcake liner filling 3/4 full then bake for approximately 25 minutes or when they are springy to the touch when you gently press the centers
Prepare the American Buttercream recipe according to the instructions on that post & add the coconut extract at the last stage of mixing
Lightly toast the coconut flakes in a preheated 250F oven for 10 minutes or to your desired color
Next prepare the lemon custard by combining the sugar & the cornstarch together in a heavy bottom medium sauce pot, add the lemon juice, lemon zest, water & plant milk and a pinch of turmeric for color if desired
Cook over medium high heat whisking constantly to avoid scorching the bottom
Once it comes to a full boil let boil for 10 seconds then remove from heat & cool slightly
Coring cupcakes is easiest when they are cold or even semi frozen to reduce the amount of crumbs & breakage, core the cupcakes & fill them with lemon custard then refrigerate immediate to set
Ice with buttercream then coat them in toasted coconut

Notes

Storage: Lemon Coconut Cupcakes must be kept refrigerated only if you are using the lemon custard stuffing, otherwise they can be kept at room temperature for up to 3 days

NOTES FOR SUCCESS: This recipe makes 24 cupcakes but you can easily divide all the ingredients in half to make a smaller batch of 12 ~ Although freezing these cupcakes could be a great idea too!

When measuring cornstarch for the custard recipe I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure