Lemon Coconut Raspberry Cupcake Recipe
Bright and tangy lemon coconut raspberry cupcake.
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Ingredients
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Cupcake Ingredients
Method
Cupcake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2
Mix Dry Ingredients
In a bowl, whisk together all-purpose flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Then, mix in the buttermilk, lemon juice, and lemon zest.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the shredded coconut and fresh raspberries gently.
- 6
Fill Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling them 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 before transferring them to a wire rack to cool completely. Serve as desired.
