Coconut Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12 muffin cups with paper liners.

In a bowl sift or whisk together the flour, baking powder, salt, and lemon zest (if using). 

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Beat just until combined.

Evenly fill the 12 muffin cups with the batter and bake for about 18 - 20 minutes or until a toothpick inserted into a cupcake just comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. With a knife or spatula, spread frosting on each cupcake. Garnish with coconut (sweetened or unsweetened, shredded or flaked). These cupcakes are best the day they are made but they can be stored in the refrigerator for a few days. Bring to room temperature before serving.

Cream Cheese Frosting: In an electric mixer, or with a hand mixer, beat the butter until smooth. Add the cream cheese and beat until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Beat on high speed until frosting is light and fluffy and of spreading consistency (about 3 minutes). Add a little milk or cream if frosting is too thick.

Makes 12 cupcakes

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