Lemon Coconut Cupcakes Recipe: How to Make It

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 3 teaspoons grated lemon zest
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup sweetened shredded coconut
• LEMON COCONUT FROSTING:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon lemon juice
• 1-1/4 cups confectioners' sugar
• 3/4 cup sweetened shredded coconut, divided
• Lemon slices, optional