Ingredients

• 1.25 cups all-purpose flour
• 0.75 teaspoons baking soda
• 1 pinch salt
• 0.67 cups milk
• 5 tablespoons butter , cut into chunks
• 1 cup white sugar
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 0.5 cups shredded coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Make cupcakes: Mix together flour, baking soda, and salt in a medium bowl until well combined.
3. 3 Heat together milk and butter in a small saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from heat.
4. 4 Beat together sugar, eggs, egg yolk, and vanilla in a large bowl using an electric mixer on low until smooth and thickened. With the mixer running, add flour mixture slowly and beat until just incorporated. Add butter-milk mixture slowly; beat until just combined. Fold in coconut until evenly distributed. Fill the prepared muffin cups with batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to a wire rack to cool completely.
6. 6 Make frosting: Beat together cream cheese and butter in a large bowl using an electric mixer on medium speed. Gradually beat in confectioners' sugar on low speed until incorporated. Beat in lemon zest and vanilla until smooth and creamy.
7. 7 Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut over each cupcake.

Nutrition per serving