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!
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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)
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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?
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!
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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
Lemon Blueberry Coconut Cupcakes
Prep
Cook
Total
Yield 10-12 cupcakes
Delicious, light, lemony cupcakes topped with lemon buttercream and coconut
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 (1stick) 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 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:
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:
Place flour, baking powder and salt into a bowl and set aside
Use a microplane to zest lemons, scraping the skin of the lemon until the white is exposed and then moving to a new area
Use a mixer to beat together butter, sugar, coconut oil and lemon zest until smooth
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
Add buttermilk and flour alternately and mix until smooth
Gently stir in blueberries by hand
Spoon into cupcake liners (3/4 full), tap pan on counter to take out any bubbles
Bake for 25 minutes or until an inserted toothpick comes out clean
Allow to cool
For Frosting:
Beat together soft butter, lemon zest, sea salt, and lemon juice until smooth
Toss coconut with lemon zest
Frost cupcakes and then sprinkle with coconut/zest mixture
Serve!
Courses dessert
MAY I PLEASE ASK A FAVOR?
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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!
I sunk my teeth into a few!
Linda these look amazing and made with healthy ingredients! Can’t wait to try them!
Thanks Jill!
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.
No but that is a great option!
Your recipe looks delicious…I may have to pop into the kitchen and give these a try!
These are absolute gems! What great photography, too!
Thanks!
Lemon blueberry sounds like such a refreshing combo!
These look amazing and I know my husband will love these!! Making these ASAP 🙂
Enjoy!
How did you know that lemon and blueberry were two of my fav baking pals? Such a great combo!
Blueberry and lemon go together so perfectly, and then you go and raise the bar! Coconut it truly the icing on the (cup)cake!
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!
These cupcakes are a perfect spring and summer dessert! Love the flavors going on!
Agreed!
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???
Anthropologie!
So like this combination of flavours! SO pretty too.. of course! They look like dreamy little bites of fully clouds!
You had me at lemon blueberry coconut – what a combo!! Thanks for including a gluten free option 🙂
Of course!
These are just so lovely! I adore the way you took the liners off and how perfectly those blueberries look.
Thanks Alisa!