Lemon Coconut Cupcakes

These Lemon Coconut Cupcakes are from scratch and filled with sweet lemon curd. Topped with a creamy lemon frosting and shredded coconut, your family will beg for the recipe on Easter!

Lemon Coconut Cupcakes recipe on cooling rack
Lemon Coconut Cupcake for Easter

Lemon Curd filled Coconut Cupcake on plate

Country Crock Buttery Sticks in bowl

Cupcake batter in liners

How to fill cupcakes with lemon curd

Lemon Coconut Cupcakes with lemon curd
Lemon Ricotta cupcakes with coconut
Yield: 15 cupcakes

Lemon Coconut Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour

These Lemon Coconut Cupcakes are from scratch and filled with sweet lemon curd. Topped with a creamy lemon frosting and shredded coconut, your family will beg for the recipe on Easter!


For the cupcakes:

  • 1 cup granulated sugar
  • 1 ¾ cups cake flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • ½ cup ricotta cheese
  • 1 Tablespoon vanilla extract
  • ¼ cup milk
  • 1 cup (approximately 12 ounce jar) lemon curd

For the frosting:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon lemon extract
  • 2 Tablespoons milk
  • 2 cups sweetened, shredded coconut


  1. Preheat oven to 350°F. Line cupcake tin with paper cupcake liners. Set aside.
  2. In a mixing bowl, combine sugar, cake flour, baking soda, baking powder, and salt. Add in butter, and mix on medium speed for 2-3 minutes until well blended. Set aside.
  3. In a small bowl, whisk together the eggs, ricotta cheese, vanilla and milk. Add egg mixture to flour mixture and beat on medium until smooth and combined.
  4. Fill cupcake liners about ⅔ full. Bake for 18-20 minutes and remove to cooling rack when done. Cool completely before adding lemon curd and frosting.
  5. When cool, cut a small circle around the middle of the top of each cupcake, going down about ¾ of the way into the cupcake creating small cylinders. Remove the cylinders and set aside. Fill each cupcake with 1 Tbsp of lemon curd.
  6. Press the cylinders lightly on top of each cupcake. Don't worry if they don't fit perfectly as you will be adding frosting to the top!
  7. For the frosting, beat butter until light and fluffy, about two minutes. Add in powdered sugar, milk, and lemon extract. Beat for an additional 3-5 minutes, scraping down the sides of the bowl as needed.
  8. Use a 2 Tbsp cookie scoop to top each cupcake with frosting. Spread evenly over the top and immediately press the coconut into the frosting, gently. Store in covered container in the refrigerator until ready to eat, and enjoy!

Nutrition Information:



Serving Size:

1 cupcake

Amount Per Serving: Calories: 491Total Fat: 29gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 190mgCarbohydrates: 55gFiber: 1gSugar: 40gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on March 28, 2018

Comments & Reviews

  1. The recipe for Lemon Coconut cupcakes does not give an amount for the Buttery sticks. Please let me know.

  2. We love lemon curd, so these would be a hit at my house. I’ll have to give the Country Crock sticks a try.

  3. Lemon is one of my favorite flavors for Spring and cupcakes are always a great idea!

  4. Lemon curd is the BEST!  I love that the buttery sticks can be used right away, that makes baking so much easier!

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