Memorial Day Inspired Vanilla Lemon Cupcakes With Coconut Buttercream Frosting
- FOR THE CUPCAKES:
- 1-1/2 cup All-purpose Flour
- 1 cup Granulated Sugar
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 8 Tablespoons Unsalted Butter, Room Temperature
- 1/2 cups Sour Cream
- 3 Large Eggs, Room Temperature
- 1 whole Lemon, Zested
- 1-1/2 teaspoon Vanilla Extract
- FOR THE BUTTERCREAM FROSTING:
- 1 stick Unsalted Butter
- 2 cups Powdered Sugar
- 1/4 cups Coconut Cream Flavored Jell-O Pudding Mix
- 2 Tablespoons Milk
- 1 Tablespoon Vanilla Extract
- 3/4 cups Sweetened Shredded Coconut~divided
- Red & Blue Food Coloring
- 12 Maraschino Cherries (optional)
- For the cupcakes:
- Preheat oven to 350 F. Line a 12-count muffin/cupcake tin with paper or foil liners. Set aside.
- Whisk together flour, sugar, baking powder and salt in the bowl of a standing mixer fitted with paddle attachment.
- Add butter, sour cream, eggs, lemon zest and vanilla. Beat at medium speed until smooth and satiny. Scrape down sides of bowl with a rubber spatula and mix by hand until smooth and no flour pockets remain.
- Using a 1/4 cup scoop, spoon batter into muffin cups. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes.
- Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
- For the Coconut Buttercream Frosting:
- Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to low and gradually add powdered sugar and Jell-O pudding mix. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the milk and vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- You can store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
- For decorating:
- Shake one third of the coconut in a Ziploc bag with a few drops of red food coloring and repeat another third of the coconut and blue food coloring in a separate bag. Separate each color into small bowls. Obviously not using any color on the final third of the "white" coconut.
- Frost each cupcake with the buttercream. Sprinkle all the colors of coconut over each cupcake. Top with a cherry (optional). ENJOY!!!
allpurpose, sugar, baking powder, salt, unsalted butter, sour cream, eggs, lemon, vanilla, butter, powdered sugar, ubc, milk, vanilla, coconut, red, maraschino cherries
Taken from tastykitchen.com/recipes/desserts/memorial-day-inspired-vanilla-lemon-cupcakes-with-coconut-buttercream-frosting/ (may not work)