Lemony Vanilla Cupcakes with Lemon Coconut Frosting

In honor of National Vanilla Cupcake day, November 10th, I made vanilla cupcakes and added a few twists to make them more interesting and flavorful. I love a good cupcake because I feel better eating one instead of a piece of cake. I know that logic isn’t very logical. But, I also successfully ordered a chopped salad from Portillos yesterday without getting the chocolate cake I am addicted to, so I guess I can treat myself to a splurge today. I always say I am a cook and not much of a baker, but I am finding I am much more popular with my daughter when I let her taste test my dessert recipes than when I try to get her to eat my dinners. Since my goal in life is to have her enjoy helping me in the kitchen maybe I need to keep on baking.

Lemon Vanilla Cupcakes with Lemon Coconut Frosting

Ingredients:

For the cupcakes:

One box (16.25 oz) Betty Crocker Super Moist White Cake Mix

1 1/4 cup water

1/3 cup vegetable oil

3 egg whites

1 tsp. lemon extract

Zest from 1/2 a lemon

This box mix made amazingly moist cupcakes. Don't overcook them!

This box mix made amazingly moist cupcakes. Don’t overcook them!

For the Frosting:

2 sticks butter, room temperature

1 lb. confectioner’s sugar

1 tsp. lemon extract

1 tsp. coconut extract

Zest from 1/2 a lemon

I found the extracts in the baking aisle of my grocery store.

I found the extracts in the baking aisle of my grocery store.

For the Coconut Topping:

2 cups sweetened shredded coconut- I used Baker’s

Directions: Preheat the oven to 375. Line 2 muffin tins with baking cups. Mix the water, vegetable oil, egg whites, and cake mix according to the package. Mix in lemon extract and lemon zest. Pour batter into the baking cups and bake 14-19 minutes. Let cool.

To make the frosting, place the butter in a kitchen mix and beat until smooth at medium speed. Gradually add in the confectioner’s sugar until combined and smooth. Add in the extracts and lemon zest until combined.

Buttercream frosting becomes exotic with lemon and coconut extract.

Buttercream frosting becomes exotic with lemon and coconut extract.

To make the coconut topping, place 2 cups shredded coconut on a sheet pan lined with foil into the 375 degree oven for about 10-11 minutes until light golden brown and a touch crispy.

Ok, time to assemble! Frost each cupcake with the frosting and sprinkle with the  browned coconut. Then, as my taste tester Maya would say, “All Done!”

Vanilla cupcakes dont't have to be boring! Lemon infused vanilla cupcakes topped with home made lemon coconut buttercream is a simple cupcake jazzed up.

Vanilla cupcakes don’t have to be boring! Lemon infused vanilla cupcakes topped with home made lemon coconut buttercream frosting is a simple cupcake jazzed up.

 

My favorite taste tester.

My favorite taste tester.

 

 

 

 

Bueller? Bueller? Anyone?

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  67. Francesco Reply

    I’m sure they’re yummy but I see they are not made from scratch.

    • katie Reply

      They are! Just a little help from the box mix. I’m all about semi homemade.

  68. Strider Reply

    Do have extras??

    • katie Reply

      yes I do!