Lemon Coconut Cupcakes

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Lemon Coconut Cupcakes

I’m having a party. I’m inviting coconut, lemons, and the cutest yellow polka dotted cupcake liners on the planet.Oh and you. Naturally.

Lemon Coconut Cupcakes

I mentioned the other day that my bestie had the most gorgeous wedding. It was all vintage themed, even with a ice cream float cart – which is basically my dream come true. All week I’ve been in a vintage-y mood and it carried over into these cupcakes I think.

Lemon Coconut Cupcakes

The whole feel for the setup of this photo shoot was based around my oldies mood. What do you think?? I really want a soda pop and a basket of fries at an old diner with red glitter booths. I love that whole look. And clearly it’s translated into these cupcakes. Speaking of the cupcakes, they are kind of the star of the show here. I live and breathe for coconut and lemon is basically coconut’s best friend, so it came along for the ride.

Lemon Coconut Cupcakes

These cupcakes are sooo easy which is a little bit dangerous since they are sooooo SO good. I am taking them to my family tonight, no special reason other than I felt like it, but would these be perfect for a birthday party or a backyard bbq?? Or even a baby shower! They’re almost as cute as they are tasty. I think if I were re-planning my wedding, I might base the whole theme around these cupcakes. No matter the occasion, these cupcakes are awesome and are sure to be a huge hit!

Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

Lemon Coconut Cupcakes

Moist lemon-coconut cupcakes with lemon-coconut frosting!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18


  • 1 box white cake mix (or yellow)
  • 3 eggs
  • zest and juice of 2 medium-large lemons
  • 3/4 cup plain greek yogurt (or sour cream)
  • 1/3 cup oil
  • 2 teaspoons coconut extract
  • 2 tablespoons milk (or half and half)


  • 8 tablespoons butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons plain greek yogurt (or sour cream)
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons coconut extract
  • optional: coconut flakes, maraschino cherries, lemon slices


  • Preheat oven to 350 and put cupcake liners in muffin tins.
  • In a medium bowl sift cake mix. In larger bowl combine eggs, lemon zest, lemon juice, greek yogurt, oil, milk/half and half, and coconut extract and mix until smooth. Gradually mix in cake mix. Pour into prepared muffin tins, filling each liner 3/4 full. Bake 15-28 minutes until an inserted toothpick comes out clean. Allow to cool completely.


  • Mix butter until smooth. Add lemon juice, lemon zest, greek yogurt (or sour cream), and coconut extract and mix until smooth. Slowly mix in powdered sugar 1 cup at a time until desired consistency is reached (more for a stiffer frosting that will pipe well). Pipe or spread onto cooled cupcakes. Top with shredded coconut, cherries, and lemon slices if desired. Store in airtight container.
Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Gorgeous! šŸ™‚ Pinned. Love the new font you used in these images, too šŸ™‚

So cute! I love lemon and coconut together šŸ™‚ pinned

These are so cute. Coconut cupcakes are a favorite!

    Thanks Jaren! I love coconut SOOO much, I’ll take it any way I can get it – definitely including cupcakes!! Happy monday! šŸ™‚

Oh my gosh these are just adorable! Love them! Too cute to eat surely! The photographs are stunning

Beautiful cupcakes!

    Thank you Marla!! šŸ™‚ šŸ™‚

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