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Coconut and lemon cupcakes

Coconut and lemon cupcakes

Have you heard?

Edible flowers, such as the petals from roses, are very popular in Persian cuisine the floral flavour works well with other Middle Eastern ingredients such as pistachio and lemon.

4 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseDessert
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 125g butter, softened
  • 225g golden caster sugar
  • 1 Finely grated zest of lemon
  • 4 medium Waitrose British Blacktail Free Range Eggs
  • 225g self-raising flour
  • 160ml essential Waitrose Coconut Cream, stirred 
until smooth
  • 100g soft cheese
  • 2 tbsp icing sugar, 
plus extra for dusting
  • 2 tbsp lemon curd
  • 1 tsp Cooks’ Ingredients Rose Petals


  1. Preheat the oven to 190ºC, gas mark 5. Line a 12-hole muffin tin 
with paper cases.

  2. Place the butter, sugar, lemon zest, eggs, flour and 100ml of the coconut cream in a large bowl and beat with an electric hand 
whisk until pale and fluffy.

  3. Meanwhile, mix together the remaining coconut cream, soft cheese and icing sugar.

  4. Without removing or cutting through the paper cases, cut each cake vertically through the middle then spoon in the soft cheese mixture followed by the lemon curd. Sprinkle over the rose petals and dust each cupcake with a pinch of icing sugar.

Cook’s tip

Try swapping the rose petals used to top these cupcakes for other delicate, fragrant ingredients such as dried lavender, desiccated coconut or poppy seeds.


Typical values per item when made using specific products in recipe


1,332kJ/ 318kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating