Lemon Coconut Cupcakes - cooking recipe

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 cup shredded sweetened coconut
4 teaspoons grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
Lemon cream cheese Icing
2 tablespoons cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon grated lemon rind
1 1/2 teaspoons lemon juice
1 cup icing sugar
1/2 cup shredded sweetened coconut

Preparation

In bowl, beat butter with sugar until light; beat in eggs, 1 at a time, beating after each.
In separate bowl, whisk flour, coconut, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk.
Spoon into 12 greased and floured or paper-lined muffin cups.
Bake in centre of 350\u00b0F (180\u00b0C) oven for 20 minutes or until tester inserted in centre comes out clean.
Remove from pan to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.).
Lemon Cream Cheese Icing: In bowl, beat cream cheese with butter until fluffy; beat in lemon rind and juice. Beat in icing sugar until fluffy. Spread over each cupcake; dip icing into coconut.
(Make-ahead: Refrigerate in airtight container for up to 24 hours.).