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 @ 350°F/175°C.
  
  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
  
  Uncle Dirty Dave's Archives
 
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