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Lemon Sunshine Cupcakes

Deborah, Taste and Tell
  • 55 minutes
  • Serves 36

INGREDIENTS

3 cups

all-purpose flour

2 tsp

baking powder

1 tsp

salt

2 cups

granulated sugar

1 cup

butter, softened

4

eggs

1 tsp

coconut extract

1 tsp

vanilla extract

2 cups

buttermilk

3/4 cup

granulated sugar

2 tbsp

cornstarch

salt

3/4 cup

water

2

slightly beaten egg yolks*

3 tbsp

lemon juice

1 tbsp

butter

1 tsp

lemon zest

4

egg whites*, at room temperature

1 cup

granulated sugar

2/3 cup

light corn syrup

1 tsp

vanilla extract

sweetened, flaked coconut