As much as I’d like to, I do not think that I can claim that I made this recipe up. I found this Lemon Coconut Cupcakes recipe on the beautiful blog Tartelette. I changed a little with the ingredients (used regular flour instead of rice flour and used grated coconut instead of dried slices of coconut), but I can safely say that the cupcakes turned out to be moist, very rich in taste and the cream cheese icing recipe is mine!
Cream cheese icing:
– 200g cream cheese, room temperature
– 50g butter, room temperature
– 3/4 cup icing sugar
– Zest of 1 lemon
With an electric mixer, beat the cream cheese and butter until they’re fully blended and smooth. Add the lemon zest and the sugar and beat a little more. Coat the cupcakes with icing after they have completely cooled down. Beautiful!
You can substitute the lemon zest with orange zest if you want to to top carrot cupcakes or orange pound cake.