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May 9, 2018 By Linda Spiker 25 Comments

Lemon Blueberry Coconut Cupcakes

Living next door to a food blogger has it’s benefits. This time the benefit was Lemon Blueberry Coconut Cupcakes.  After photographing this recipe I brought the cupcakes to my neighbor. He made quick work of these tasty little desserts and then texted me this “In the top three desserts I have ever tasted!” Not to sound braggadocious but I must say, they are pretty darned delicious!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Lemon Blueberry Coconut Cupcakes #lemoncupcakes #lemonblueberry #recipesfortwo #cookingforcouples #coconut

Baking Together

Baking together on the weekend is relaxing and fun. Especially when that time spent together in the kitchen results in such a lovely, light, fragrant treat! Of course you could pack them up in a picnic basket and make a day of it at the park. Or better yet, a weekend in Santa Barbara (yes I am projecting my dreams onto you)

Lemon Blueberry Coconut Cupcakes

 

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So Much Flavor…Fortunately only 10 Cupcakes:

When it comes to desserts for couples, we can get into a little trouble. Making 24 cupcakes means a lot of waste, or a lot of overeating. But you can manage five cupcakes each, right? Light, lemony, teeming with blueberries and topped with lemon buttercream frosting and coconut laced with lemon zest. Five cupcakes each sounds reasonable now, doesn’t it?

Lemon Blueberry Coconut Cupcakes

The Topping:

So simple! After frosting with that lemony butter cream, simply sprinkle with sweetened shredded coconut tossed with lemon zest. Yup, that’s it. And it’s glorious!

Lemon Blueberry Coconut Cupcakes

 

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The Recipe: Lemon Blueberry Coconut Cupcakes (Gluten Free Option)

 Tips and what you’ll need: this recipe makes 10-12 cupcakes. Fresh blueberries are preferred but in a pinch you can use frozen (thaw first!) You will need a cupcake tin, cupcake liners, and a microplane for the lemon zest. As always I prefer vanilla paste over extract. If you want to make these gluten free, I do, and I recommend Jovial Gluten Free Baking Flour

5 from 6 votes
Print
Lemon Blueberry Coconut Cupcakes
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Delicious, light, lemony cupcakes topped with lemon buttercream and coconut

Course: Dessert
Cuisine: American
Keyword: date night, dessert for two
Servings: 10 cupcakes
Author: Linda Spiker
Ingredients
  • 1 1/4 cups all-purpose flour I offer a delicious gluten free option above
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup soft butter (1 stick) room temp
  • 3 tablespoons coconut oil or baking oil of your choice
  • zest of of two lemons 
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 3 large eggs room temp
  • 2/3 cup cultured buttermilk room temp
  • 3/4 cups fresh blueberries rinsed, dried and stems removed (plus a few more for the top of cupcakes)
For Icing:
  • 1/4 cup room temp butter
  • zest of one lemon
  • 1 1/2-2 Tablespoons lemon juice
  • 1/2 teaspoon vanilla paste or extract
  • tiny pinch sea salt
  • 1 cup sweetened shredded coconut
Instructions
Prep:
  1. Preheat oven to 350, place oven rack in center position, place cupcake liners into cupcake pan and spray with organic cooking spray. Set aside
Cake Prep:
  1. Place flour, baking powder and salt into a bowl and set aside
  2. Use a microplane to zest lemons, scraping the skin of the lemon until the white is exposed and then moving to a new area
  3. Use a mixer to beat together butter, sugar, coconut oil and lemon zest until smooth
  4. Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
  5. Add buttermilk and flour alternately and mix until smooth
  6. Gently stir in blueberries by hand
  7. Spoon into cupcake liners (3/4 full), tap pan on counter to take out any bubbles
  8. Bake for 25 minutes or until an inserted toothpick comes out clean
  9. Allow to cool
For Frosting:
  1. Beat together soft butter, lemon zest, sea salt, and lemon juice until smooth
  2. Toss coconut with lemon zest
  3. Frost cupcakes and then sprinkle with coconut/zest mixture
  4. Serve!

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Filed Under: Desserts

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Reader Interactions

Comments

  1. Daniela says

    May 10, 2018 at 1:26 pm

    5 stars
    These look incredible and I truly appreciate that you offer a gluten free option as well! I just want to sink my teeth into one right now!

    Reply
    • Linda Spiker says

      May 10, 2018 at 2:32 pm

      I sunk my teeth into a few!

      Reply
  2. Jill says

    May 10, 2018 at 3:08 pm

    Linda these look amazing and made with healthy ingredients! Can’t wait to try them!

    Reply
    • Linda Spiker says

      May 10, 2018 at 5:22 pm

      Thanks Jill!

      Reply
  3. Kortney says

    May 10, 2018 at 3:57 pm

    I have the same problem! I rarely bake because we are only two and neither of us can eat that much or want to eat cupcake for days. Do you ever freeze your desserts? I’ve started to do that.

    Reply
    • Linda Spiker says

      May 10, 2018 at 5:22 pm

      No but that is a great option!

      Reply
  4. Jules Shepard says

    May 10, 2018 at 3:59 pm

    5 stars
    Your recipe looks delicious…I may have to pop into the kitchen and give these a try!

    Reply
  5. Elizabeth Ward says

    May 10, 2018 at 5:00 pm

    5 stars
    These are absolute gems! What great photography, too!

    Reply
    • Linda Spiker says

      May 10, 2018 at 5:22 pm

      Thanks!

      Reply
  6. Shelby @Fitasamamabear says

    May 10, 2018 at 5:24 pm

    5 stars
    Lemon blueberry sounds like such a refreshing combo!

    Reply
  7. jenna urben says

    May 10, 2018 at 6:09 pm

    These look amazing and I know my husband will love these!! Making these ASAP 🙂

    Reply
    • Linda Spiker says

      May 10, 2018 at 11:47 pm

      Enjoy!

      Reply
  8. Kelly says

    May 10, 2018 at 6:34 pm

    How did you know that lemon and blueberry were two of my fav baking pals? Such a great combo!

    Reply
  9. Leslie says

    May 10, 2018 at 9:50 pm

    5 stars
    Blueberry and lemon go together so perfectly, and then you go and raise the bar! Coconut it truly the icing on the (cup)cake!

    Reply
  10. Kristina says

    May 10, 2018 at 10:50 pm

    I always love cupcakes that are topped with coconut – like little puffy clouds! I am loving the flavors in this recipe – saving to make sometime soon!

    Reply
  11. Jessica Levinson says

    May 11, 2018 at 4:26 am

    These cupcakes are a perfect spring and summer dessert! Love the flavors going on!

    Reply
    • Linda Spiker says

      May 11, 2018 at 1:47 pm

      Agreed!

      Reply
  12. Kelsey says

    May 11, 2018 at 8:08 pm

    Oh my goodness! I mean, I ADORE buttermilk anything..but these are so cute and sound SCRUMPTIOUS! We have quite a few birthday’s coming up, I’m thinking these will be a perfect party option! And WHERE do you get your adorable cake platters???

    Reply
    • Linda Spiker says

      May 13, 2018 at 10:30 pm

      Anthropologie!

      Reply
  13. Carol Little R.H. @studiobotanica says

    May 12, 2018 at 1:12 pm

    5 stars
    So like this combination of flavours! SO pretty too.. of course! They look like dreamy little bites of fully clouds!

    Reply
  14. Jereann Zann says

    May 13, 2018 at 2:23 am

    You had me at lemon blueberry coconut – what a combo!! Thanks for including a gluten free option 🙂

    Reply
    • Linda Spiker says

      May 13, 2018 at 10:31 pm

      Of course!

      Reply
  15. Alisa Fleming says

    May 14, 2018 at 5:31 pm

    These are just so lovely! I adore the way you took the liners off and how perfectly those blueberries look.

    Reply
    • Linda Spiker says

      May 14, 2018 at 11:25 pm

      Thanks Alisa!

      Reply

Trackbacks

  1. 40 Amazing Lemon Recipes | Charlotte's Lively Kitchen says:
    February 26, 2019 at 9:31 pm

    […] Lemon, Blueberry and Coconut Cupcakes from Cook With Me Darling – I shown you simple lemon cupcakes and lemon and blueberry. Now take it one step further by adding some coconut to the mix too. […]

    Reply

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We’re Linda and Steve.

We’ve spent all our adult lives raising a large family. Now that all six kids are gone, we are empty nesters, enjoying the freedom but adjusting to cooking for two! So whether you are newlyweds, roommates or empty nesters, we’re here to help you keep the spark alive, eat delicious meals and enjoy each other’s company in the most fun & savory way possible. Because the couple that cooks together, stays together! Contact us at [email protected]

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