There's something about yellow and lemon that makes them perfect for summer or spring. I don't know, but when the summer or spring season starts, I go all the way and bake my best tasting coconut lemon cupcakes.
These cupcakes have the perfect combination of coconut and lemon. Start with coconut cupcakes as the base. These moist cupcakes are made with both dried coconut and coconut milk. Then, they are filled with a sweet, tart lemon curd. They are then topped with a delicious Italian meringue buttercream frosting and finish off with toasted coconut on top. These cupcakes are so bright and perfect, you will want to bake them all year round!
Additionally, you can flavor the frosting with either lemon or coconut extract depending on which flavor you want to be most prominent.
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