Cupcake (lemon Coconut Raspberry) Recipe
Make Cupcake (lemon Coconut Raspberry) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cupcake Ingredients
Method
Cupcake Directions
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3
Cream Butter and Eggs
In another bowl, cream the softened butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- 4
Combine Mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until just combined.
- 5
Add Raspberries and Coconut
Gently fold in the fresh raspberries and shredded coconut into the batter.
- 6
Fill Cupcake Liners
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- 7
Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Cool and Serve
Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
