Coconut and Lemon Curd Cupcakes

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I don’t throw around the “best” designation around very much. I like too many foods and always like trying a new take on something so I hardly ever say that anything is the best of whatever category it may be in. I think too many people just say something is the best, or want people to believe that whatever they made was the best so the recipe now becomes “Best whatever whatever”. However, I do admit to adding “best” as as a search term when I’m looking for a new recipe online. Did I just contradict myself?

You’ve already seen the picture above so you know what I’m going to be sharing with you, but I need to preface this a bit. I was never on and never will be on this cupcake bandwagon. I really don’t make cupcakes very often and just don’t get the hype. Never really been impressed with many cupcakes either, especially when they cost like $4. If you are a happy member on that wagon, what makes cupcakes so special to you? I think these cupcakes may just qualify for that coveted “best” designation…


I wanted to make some cupcakes for Easter though as we were visiting some friends and I came across this recipe from Williams-Sonoma. They looked different and I thought they just felt like a good Spring dessert so I went with it. I also love lemon curd. Pretty much anything that has lemon curd has to be good. I also have a frosting recipe that I’ve been using lately that will absolutely blow you away. If you don’t like coconut, you’re kinda out of luck on these though. They’ve got a lot. I even added some coconut butter to bump up the flavor. These cupcake were so light, moist and had the absolute perfect flavor. That combined with these cupcakes earned these the cupcakes my official “best” designation.

I mentioned above my new frosting that I’ve been using lately. It’s an alteration from my Red Velvet cake and it is perfect for frosting cakes or cupcakes. It holds up well, is light and airy and has a great flavor, whether you use just vanilla as I did here, or you can easily add additional flavors. It’s a roux based frosting meaning that you cook milk and flour until thick and then whip it together with butter and sugar. It’s amazing. Don’t take my word for it either. Just make some and try not to eat it right from the bowl.


Coconut Cupcakes with Lemon Curd

Click above for the cupcakes from Williams-Sonoma. I added 1 tablespoon of coconut butter. Start checking them for doneness at about 16 minutes. You don’t want them to dry out!



  • 6 tablespoons flour
  • 1 cup milk
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract


Whisk together the milk and flour in a small bowl and pass through a sieve to remove any chunks. In a small pan over medium heat, cook the mixture, whisking constantly until the mixture thickens, reduce heat to medium-low and continue to cook for 2 minutes, stirring constantly. Remove from heat and cool completely.

In a stand mixer, cream the butter and sugar on high speed until light and fluffy, 2-3 minutes. Add the cooled flour mixture and vanilla. Beat on high speed. stopping to scrape down the bowl occasionally, for 8-10 minutes.


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