Mother's Day Coconut Lemon Cupcakes

Preheat oven to 325 degrees F. 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 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, lemon zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring-loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and cool in the pan for 10 minutes. Transfer cupcakes to a baking rack to cool completely.

For the frosting:
5 oz good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter at room temperature
3 1/2 cups sifted powdered sugar
Pinch salt
1/2 tsp pure vanilla extract
1 tbsp lemon (bottled or freshly squeezed)
1/4 cup milk
Finely grated lemon zest for garnish

In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, lemon juice, and milk and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated coconut flake.