I’d love nothing more than to dive face-first into this mountain of frosting dotted with iridescent sprinkles.
And never come up for air. Drowning in a cloud of whipped coconut cream is my ideal way to go — universe, please take note.
Really.
Don’t these look like little cups of sunshine?
I want to eat sunshine. I bet you do too.
Apparently it’s that time of year again — my seasonal obsession with lemon desserts has returned. It usually trips me up as we edge into warmer weather and I can’t resist anything bright and citrusy.
For a long time I dismissed lemon as a dessert for someone else’s grandmother, because, honestly, why choose lemon when you can have a chocolate-peanut butter brownie?
OK, I was a little dramatic. But now I’ve found the right place and time for lemon: right here, right now, on a cupcake.
These cupcakes are airy and perfect — not “diet” light, but delightfully not heavy. They’re the kind of dessert you can still enjoy after brunch and cocktails with your mom. In my opinion they’re ideal for Mother’s Day: small, face-smashable, and easy to eat more than one of.
That’s the rule of cupcakes.
If you’re looking for more Mother’s Day ideas, these are some favorites: a cinnamon-sugar sourdough French toast with whipped Greek yogurt topping (that yogurt cream is heavenly), a chocolate-peanut-butter truffle pie for when you want something intensely indulgent, a milk chocolate mousse topped with coconut whipped cream, or something savory like whipped feta that manages to be shocking in how good it is. Finish with a coconut mango mojito and you’re set.
Back to the cupcakes.
The topping is simple: coconut whipped cream. It’s one of those things I consider flawless. It whips up light like regular cream but has a slightly thicker texture that holds shape well. I kept mine unsweetened — but if you prefer, whisk in a few tablespoons of powdered sugar to taste.
These cupcakes also keep well. I had leftovers in the fridge four days later and they still looked and tasted great. The coconut cream will firm up a bit in the refrigerator and lose some of its cloud-like softness, but the flavor remains excellent.
I’m tempted to crawl on top of those whipped-cream hats and take a very long nap.
Fluffy Lemon Cupcakes with Whipped Coconut Cream
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Ingredients
- 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, optional
- 1/2 cup milk
- 1/4 cup freshly squeezed lemon juice
- 1 can cold full-fat coconut milk, refrigerated overnight
Instructions
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Preheat the oven to 350°F (175°C). Line a cupcake tin with liners.
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In a small bowl, whisk together the flour, baking powder, and salt. Zest the lemons and set the zest aside.
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In the bowl of an electric mixer, beat the butter until creamy. Add the sugar and beat on medium, scraping the bowl as needed, then increase to high and beat 2 to 3 minutes until fluffy. Beat in the whole egg and then the egg whites, one at a time, until incorporated. Add the vanilla, optional lemon extract, and lemon zest. On low speed, add half the dry ingredients until just combined, then add the milk and lemon juice. Add the remaining dry ingredients and mix until combined.
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Using an ice cream scoop or a 1/4-cup measure, divide batter into liners, filling each about 3/4 full. Bake 16 to 18 minutes, or until the tops are set. Cool completely.
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For the coconut whipped cream: refrigerate a can of full-fat coconut milk overnight. Turn the can upside down, open it, and pour off the liquid (save for smoothies if you like). Scoop the thickened coconut cream into a chilled mixing bowl and whip with a whisk attachment on medium-high until thick and creamy. Sweeten with a few tablespoons of powdered sugar if desired.
Did you make this recipe?
Tag your photos with #howsweeteats on Instagram — I love seeing your versions. Thanks for making these cupcakes!
Goodnight.