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Gluten Free Lemon Cupcakes with Coconut Frosting.

Kelly Roenicke
Gluten free lemon cupcakes are topped with a creamy coconut icing for an extra special treat!
5 from 2 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine gluten free
Servings 15
Calories 312 kcal

Ingredients
  

For the cupcakes:

For the frosting:

  • ½ cup light cream cheese softened
  • 2 tablespoons butter softened
  • 1 teaspoon lemon zest
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • 1 ¼ cups confectioners’ sugar
  • ¾ cup coconut flakes

Instructions
 

  • Preheat oven to 350 degrees. Line a muffin pan with 15 parchment cupcake liners. (You may need to use two pans).
  • Cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each one. Add the lemon zest and vanilla extract, mix again.
  • Add the dry ingredients to the wet mixture, mix well. Add sour cream. Beat until combined. Gently fold in coconut.
  • Pour batter into the prepared pans.
  • Bake at 350 degrees for 18-22 minutes.
  • To make the frosting: Beat the cream cheese, butter, lemon zest, vanilla and lemon juice until light and fluffy. Add confectioners’ sugar a little at a time, continuing to beat until smooth and combined. Stir in coconut flakes.
  • Frost cooled cupcakes.

Nutrition

Calories: 312kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 12gCholesterol: 68mgSodium: 228mgPotassium: 102mgFiber: 2gSugar: 24gVitamin A: 445IUVitamin C: 0.8mgCalcium: 46mgIron: 0.8mg
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