MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Coconut Cupcakes
Categories: Cakes, Desserts, Snacks, Citrus, Dairy
Yield: 15 servings

3/4 c Butter; softened
1 c Sugar
3 lg Eggs; room temp
3 ts Grated lemon zest
1/2 ts Vanilla extract
1 1/2 c A-P flour
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/2 c Sour cream
1/2 c Sweetened shredded coconut

MMMMM-------------------LEMON COCONUT FROSTING------------------------
4 oz Cream cheese; softened
2 tb Butter; softened
1 ts Grated lemon zest
1/4 ts Vanilla extract
1/4 ts Lemon juice
1 1/4 c Confectioners' sugar
3/4 c Sweetened shredded coconut;
- divided
Lemon slices; opt

Set oven @ 350ºF/175ºC.

In a large bowl, cream butter and sugar until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in lemon zest and vanilla.
Combine flour, baking powder, baking soda and salt; add
to creamed mixture alternately with sour cream. Beat
just until combined. Fold in coconut.

Fill paper-lined muffin cups three-fourths full. Bake
until a toothpick inserted in the center comes out
clean, 18-22 minutes. Cool 10 minutes before removing
from pans to wire racks to cool completely.

In a small bowl, beat cream cheese, butter, grated lemon
zest, vanilla and lemon juice until fluffy. Gradually
beat in confectioners' sugar until smooth; stir in 1/4
cup coconut. Frost cupcakes; sprinkle with remaining
coconut. If desired, garnish with lemon slices.

Debra Henderson, Booneville, Arkansas

RECIPE FROM: https://www.tasteofhome.com

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