1 1/2 cup – all purpose flour
1 1/2 tsp -baking powder
1/4 tsp- salt
1 tsp- lemon zest
1/2 cup –unsalted butter (room temperature)
1 cup- granulated white sugar
2- large eggs
1 1/2 tsp – pure vanilla extract
1/2 cup milk
2 1/2 cup – confectionary sugar
4 tbsp- unsalted butter (room temperature)
4 ounce- cream cheese (room temperature)
1/2 tsp- pure vanilla extract
2 cups- roasted unsweetened shredded coconut flakes
Pre heat the oven to 350 degrees F. Line up 12 muffin cups with paper liners.
Beat the butter in your electric mixer or stand mixer for two minutes. Add the sugar and beat for 4-5 minutes until smooth. Add eggs one at a time and beat well. Mix in vanilla extract until soft and fluffy. Add flour and milk alternatively (starting and ending with flour) and mix everything until well incorporated.
Evenly fill all the liners.
Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over the cupcakes.
Allow it to cool on a wire rack. Smear the frosting on the cupcake using a spatula and garnish with roasted shredded coconut flakes on top. (Dip the frosted side of the cake in a bowl containing coconut flakes).
Beat butter and cream cheese until smooth (2-3 minutes). Add vanilla extract and beat for a minute. Mix sugar in small portions at a time and beat well until it forms stiff peaks. Add a tablespoon of milk if too thick or add little sugar if the mixture is thin.