For the Cupcakes
12 tablespoons unsalted butter at room temperature
1 1/2 cups granulated sugar
3 eggs at room temperature
1 1/2 teaspoons pure vanilla extract
2 tablespoons lemon zest
1/2 cup sour cream
3/4 cup coconut cream
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sweetened coconut flakes
Directions:
Preheat the oven to 350 F. In a standing mixer, mix the butter and sugar until light and fluffy. Add one egg at a time, and the vanilla, until pale and a little frothy. Sift together all of the dry ingredients and in a separate cup, mix together the remaining wet ingredients and zest. Add the dry ingredients and the wet ingredients alternatively, on low speed. Fold in the coconut and plop the batter into cupcake cups. Bake for 20-25 minutes. Cool before frosting.
Brown Sugar Cream Cheese Frosting (Inspired by Joy the Baker's)
1 1/2 cups unsalted butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
pinch of salt
1 cup powdered sugar
2 tablespoons coconut milk
1 cup sweetened coconut flakes
Directions:
Cream the cream cheese in an electric mixer until light and a little fluffy, add the butter, beating for 1-2 minutes, or until combined. Add the brown sugar, pinch of salt and vanilla extract, and beat until combined. Turn the mixer to low and add the powdered sugar and coconut milk alternatively. Turn the mixer on a low speed so it doesn't blow out everywhere. Spread on the cupcakes and dip them in the coconut flakes.
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