Lemon Ambrosia Cupcakes
From chefmeow 17 years ago
- 25 minutes to make
- Serves 12
LEMON AMBROSIA CUPCAKES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boomer Estate in Garland, Texas in 1984.
Ingredients
- 3/4 cup butter softened shopping list
- 1-1/2 cups granulated sugar shopping list
- 2 eggs shopping list
- 2 teaspoons grated lemon peel shopping list
- 1-1/2 teaspoons vanilla shopping list
- 2-1/2 cups all purpose flour shopping list
- 2-1/2 teaspoons baking powder shopping list
- 1-1/4 cups milk shopping list
- 1/2 cup coconut flakes shopping list
- 1/4 cup chopped pecans shopping list
How to make it
- Beat together butter and sugar until fluffy then add eggs, lemon peel and vanilla.
- Beat until fluffy.
- Combine flour, baking powder and 1 teaspoon salt.
- Add to butter mixture alternately with milk beating after each addition.
- Fill paper bake cups in muffin pans half full with batter.
- Combine coconut and pecans then sprinkle atop cupcakes pressing lightly into batter.
- Bake at 375 for 20 minutes.
People Who Like This Dish 2
- gecko Cleveland, OH
- bloom Dusseldorf, DE
- chefmeow Garland, TX
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