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Spring Lemon Coconut Cupcakes with Pistachios and Candied Violets Recipe

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  • Author: admin
  • Prep Time: 0h 20m
  • Cook Time: 0h 20m
  • Total Time: 0h 40m
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Spring Cupcakes are light, fluffy, and bursting with fresh lemon flavor, shredded coconut, chopped pistachios, and delicate candied violets. Perfect for springtime celebrations, these cupcakes offer a delightful combination of tangy citrus, nutty textures, and floral accents. They’re easy to prepare and bake, creating a charming treat that’s sure to impress.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon

Add-ins

  • 1/2 cup shredded coconut
  • 1/2 cup chopped pistachios
  • 1/4 cup candied violets

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners to ensure easy removal and even baking.
  2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to distribute the leavening agents and salt uniformly.
  3. Cream Butter and Sugar: Using an electric mixer on medium speed, cream the softened butter and granulated sugar together for 3 to 5 minutes until the mixture is light and fluffy, which helps incorporate air for tenderness.
  4. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
  5. Add Vanilla Extract: Stir in vanilla extract completely to enhance the flavor.
  6. Combine Milk Mixture: In a separate bowl, mix whole milk, sour cream, fresh lemon juice, and lemon zest until smooth for a tangy and moist addition.
  7. Alternate Mixing Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk and sour cream mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing which can toughen the cupcakes.
  8. Fold in Add-ins: Gently fold shredded coconut, chopped pistachios, and candied violets into the batter with a spatula to evenly distribute without deflating the batter.
  9. Fill Cupcake Liners: Spoon the batter into the prepared liners, filling each about two-thirds full to allow room for rising during baking.
  10. Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean, indicating they are done.
  11. Cool in Pan: Remove cupcakes from oven and let them cool in the tin for about 5 minutes to set.
  12. Cool Completely: Transfer cupcakes to a wire rack to cool completely before frosting or serving to ensure optimal texture.

Notes

  • Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
  • Ensure the butter is softened but not melted for proper creaming.
  • To make these cupcakes dairy-free, substitute milk and sour cream with plant-based alternatives of equal quantities.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • These cupcakes pair beautifully with cream cheese frosting or a simple dusting of powdered sugar.

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Find it online: https://freshandtastyrecipes.com/spring-lemon-coconut-cupcakes-with-pistachios-and-candied-violets-recipe/