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Fluffy Lemon Cupcakes with Whipped Coconut Cream.

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 12 to 15

INGREDIENTS

1 1/2 cups

all-purpose flour, sifted

1 tsp

baking powder

1/4 tsp

salt

4

lemons, zest freshly grated

1/2 cup

unsalted butter, at room temperature

1 cup

sugar

1

large egg

2

large egg whites

1 tsp

vanilla extract

1 tsp

lemon extract (if desired, not necessary)

1/2 cup

milk

1/4 cup

freshly squeeze lemon juice

1 can

cold full-fat coconut milk (refrigerated overnight)