Fluffy Lemon Cupcakes with Whipped Coconut Cream.
I’d love nothing more than to dive face first into this pile of frosting covered in iridescent sprinkles.
And never to surface. Drowning in a puff of coconut whipped cream is how I’d like to go, so please keep that in mind, universe.
Don’t these just look like a little cup of sunshine?
I want to eat sunshine. I know you do too.
Apparently it’s that time of year again – the time when I do a little dance all about lemon dessert. It only happens once or twice a year, usually on the way into summer because I need to do all the things that lead me to warmer weather.
And now, I’m into it!
If you read any of my previous posts, you’ll know that for years I cursed lemon as an elderly dessert, like only a dessert that a grandma would like, because, um, hello, have you even HAD a chocolate and peanut butter brownie?
Yes, I am that much of a jerk but not really.
I’ve found a time and a place for lemon and right now that time and place is in my face this very moment.
These cupcakes are so light and fluffy and perfect. Not light as in healthy light, but light as in… light light. Like not heavy. You know. The kind of dessert you can still throw down with after pigging out on brunch and cocktails with your mom. Because I think we can all agree that these little things are quite perfect for mother’s day and certainly face smash worthy. And bite size! You can eat multiples.
That’s just how it works.
Let’s see. If you need more mother’s day goodness, here are my top five. This cinnamon sugar French toast with whipped greek yogurt cream. OMG. The yogurt cream is so light and wonderful. Adore. Plus, you can spend the rest of the day screaming obnoxiously that you “made some fraaaaaanch toast!”
Also, this chocolate peanut butter pie, if only because ten seconds ago I mentioned chocolate peanut butter and I am a dolt and now can think of nothing else but the world’s most perfect combination.
This milk chocolate mousse is also a fabulous choice and happens to use whipped coconut cream too. So there’s that.
If you’re in the mood for something savory, you should probably definitely make this whipped feta because WHAT THE HECK it is so good. Like how can something on this earth be that delicious? I have no idea. But it can.
Finally. Finish it off with coconut mango mojitos. Just do it. Because. Now you’re set!
Back to baby cakes.
On top is just some plain coconut whipped cream because it’s perfect. It is. I don’t care what anyone says, it is literally perfect. Yes. Literally. Cue the gigantic eye roll. I said literally!
It’s just so freaking good. Fluffy like regular whipping cream but slightly… thicker? It holds it’s shape a bit better and if you really want to know… four days later I still have a handful of them left in my fridge (oh hi, breakfast) and they continue to look and taste great. After a few days the coconut whipped cream will slightly firm up in the fridge and lose it’s cloud-like texture, but it still tastes pretty darn fantastic.
I just want to crawl up on top of the whipped cream hats and take a big fat nap. Forever.
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 lemons, zest freshly grated
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract, if desired, not necessary
- 1/2 cup milk
- 1/4 cup freshly squeeze lemon juice
- 1 can cold full-fat coconut milk, refrigerated overnight
- Preheat the oven to 350 degrees F. Line cupcake tin with liners.
- In a small bowl, mix together the flour, baking powder and salt. Zest the lemons and set the zest aside.
- In the bowl of your electric mixer, beat the butter until creamy. Add in the sugar and beat on medium speed, scraping down the sides if needed and increasing it to high speed for 2 to 3 minutes, until the sugar and butter is fluffy. Beat in each egg and white until incorporated, then add the vanilla and lemon extract (I actually used a lemon baking emulsion) and lemon zest until combined. Beating on low speed, add in half of the dry ingredients until combined, then add in the milk and lemon juice. Add in the remaining dry ingredients and beat until combined.
- Using an ice cream scoop or 1/4 cup measure, scoop the batter into the liners filling them 3/4 of the way full. Bake for 16 to 18 minutes, or until the tops are set. Let cool completely.
- To make the coconut whipped cream, make sure the can has been refrigerated overnight. Turn it upside down, open the can and pour out the liquid (you don’t need it for this recipe, I keep it for smoothies, etc), leaving you with the thick cream in the can. Add it to the bowl of your electric mixer and using the whisk attachment, beat it on medium-high speed until thick and creamy. I do not add any extra sugar, but feel free to do so if you’d like. You can beat in a few tablespoons of powdered sugar.