Hi guys! I’m back with a really tasty cupcake recipe of mine. Two of my favorite things in this world are LEMONS and COCONUT. Especially during the summer months. This recipe is so good because the cupcakes come out really light and fluffy. Top is with a whipped coconut buttercream-HEAVEN? Every single time I make these cupcakes, people dance with joy. Me too! Thanks for reading and Happy Baking!
Ingredients for Cupcakes:
- 2 1/2 Cups of unbleached Flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon of salt
- 4 eggs (room temperature)
- 2 sticks butter
- 1 1/2 cups of turbanido sugar
- 1 cup sour cream
- 2 tablespoons almond milk
- 3 tablespoons of lemon zest
- 2 tablespoons of lemon juice
- 1 1/2 teaspoon of vanilla
- 1/4 cup of lemon juice
- 1 cup of sugar
- 2 cups of water
- basil leaves (mashed with sugar)?
- 2 lemons (cut into slices)
- 2 sticks of butter
- 6 tablespoons of canned coconut milk
- 1-2 cups of powdered sugar (depending on taste)
- 1 tablespoon of vanilla extract
- 1 tablespoon of coconut extract
- 1 tablespoon lemon zest
Preheat oven to 350 degrees.
Place baking racket in the middle. Line a 24 cupcake pan with cupcake liners.
In electric stand mixer, with a paddle attachment, beat the butter and sugar for about five minutes.
Zest your lemons.
In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Sift the ingredients two times.
In a small bowl, combine the milk, yogurt, and lemon juice. Make sure these are really cold so the milk does not curd. It might curd some, which is fine. Its like your own version of buttermilk.
Starting and ending with the flour (dry ingredients), add to the creamed butter. Beat each time for about 1 minute.
In between your wonderful mixing, In a cup with a spout(I use a measuring cup), Crack the room temperature eggs. one at a time. Add the vanilla extract.
Add the eggs one a time while beating them into the batter for 1 minute at a time.
Lastly, fold in the lemon zest.
Pour the batter into the cupcake liners and bake for about 20-22 minutes or until a toothpick comes out clean. YASS
Lemon Basil Simple Syrup
Mash the basil leaves with sugar and a lemon to bring out the flavor of the basil
Add into a saucepan with 2 cups of water. Boil for 30 minutes. Cool completely.
Coconut Buttercream Frosting
Place the mixing bowl and whisk attachment in the freezer for about 2-3. Frosting whips better when the attachments are cold. Totally optional though.
Cream the butter for about five minutes.
SLOWLY add the confectioners sugar.
Combine the coconut milk and coconut and vanilla extract.
Fold in the lemon zest
Add to the frosting. Beat until nice and fluffy! YAY!
Wait until the cupcakes are completely cooled down to pipe frosting on cupcakes. YASSSS!!