Its strawberry time here in Florida!!! These cupcakes have the delicious combo of lemon and coconut with some strawberries tossed in!!!
This light springtime cupcake is delicious–with my favorite thing–coconut.
Preheat oven to 350 F degrees and line muffing pan with paper muffin cups or butter muffin pan for use with out paper cups.
Don’t forget to check out our post on how to clean your strawberries!!!!
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/2 cup grated coconut
1/2 cup chopped fresh strawberries
2 Tablespoons butter melted
1/2 cup milk
2 Tablespoons lemon juice
1 tsp grated lemon rind
In large bowl sift flour, baking soda, baking powder and salt. Stir in grated coconut, strawberries and 1/4 cup sugar.
In small bowl combine melted butter, lemon zest, lemon juice and milk and egg. Add liquid mixture all at once to dry ingredients and stir just until moistened. Divide evenly into muffin cups. Before baking cupcakes can be topped with a coconut crumble mixture. This crumble topping is sweet enough to eat cupcakes without frosting or you can leave it off–or do both!!!
Coconut Crumble Topping
1/4 cup flour
3 Tablespoons butter
1/3 cup coconut
1 Tablespoon sugar
Mix all ingredients with your fingers until crumbly and sprinkle on top of cupcakes before baking.
Bake cupcakes for 20 to 25 minutes or until tops a springy. Remove from oven and cool in pan a bit before moving to wire rack–about 5 minutes. Cool completely before spreading with vanilla buttercream.
1 1/2 cups powder sugar
1/2 cup butter (at room temp)
1/2 tsp vanilla
1-2 Tablespoons heavy cream
Beat ingredients together with electric mixer until consistency is ok for spreading.