Grandma Yearwood's Coconut Cupcakes with Coconut Lemon Glaze by Trisha Yearwood

By jeknudson

Ingredients

• Cupcakes:
• 1 cup butter, room-temperature (2 sticks)
• 2 cups sugar
• 6 large eggs, room-temprature
• 1 teaspoon vanilla extract
• 1 11 - 12 ounce box vanilla wafers, finely crushed
• 1 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
• 1/2 cup chopped pecans
• Glaze
• 1 cup sugar
• 1 tablespoon cornstarch
• Pinch of salt
• Grated zest of 1 large lemon
• 1 large lemon, zested and juiced
• 3/4 cup water
• 1/2 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped

Details

Servings 18
Preparation time 25mins
Cooking time 40mins
Adapted from bhg.com

Preparation

Step 1

Cake:
1. Preheat the oven to 325 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups or grease and flour cups; set aside.

2. For the cupcake cream the butter and sugar until light and smooth. Add the eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut, and pecans. Spoon batter into prepared cups, filling nearly full. Bake for 25 minutes or until tops spring back when lightly touched. Remove muffin pan from oven, let cool on wire rack, 5 minutes. Remove cakes from muffin pan and cool completely on a wire rack placed over a shallow baking pan.

3. For the glaze, mix the sugar, cornstarch, salt, lemon zest and juice, water, and coconut. Cook over medium heat, stirring until thickened, about 15 minutes. Let cool slightly, then, using a toothpick, poke several holes in the top of the cakes and spoon the glaze over the cakes.