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Lemon Myrtle And Coconut Cupcakes

Lemon myrtle cupcakes drizzled with lemon myrtle syrup and topped with coconut frosting.
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Course: Dessert
Servings: 14 cupcakes
Author: Ina Garten | Lemon Myrtle Australia | Good Eats 'n Sweet Treats


  • For the cupcakes:
  • 170 g unsalted butter room temperature
  • 1 cup sugar
  • 3 extra-large eggs room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1 1/2 cups flour
  • 2 teaspoons ground lemon myrtle
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 100 g sweetened shredded coconut
  • For the lemon myrtle syrup:
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2-3/4 teaspoons ground lemon myrtle
  • juice from half of a lemon
  • For the coconut frosting:
  • 340 g cream cheese room temperature
  • 3/4 cup confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons coconut cream
  • 1/4 teaspoon salt


  • For the cupcakes: Preheat the oven to 325F (160C).
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  • In a separate bowl, sift together the flour, lemon myrtle, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
  • Line a muffin pan with paper liners. Fill each liner evenly with batter. Bake for 20-25, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • For the lemon myrtle syrup: Bring all ingredients to the boil stirring until sugar is dissolved. Strain lemon myrtle from syrup. Poke holes into the cupcakes with a fork, then either dip cupcakes into syrup or spoon the syrup over the cupcakes. This is best done when the cupcakes and syrup are still warm.
  • For the coconut frosting: Using a mixer fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, coconut cream, and salt; beat until combined. Frost cupcakes when they are completely cool.