Baby Shower: Strawberry Cupcakes, Lemon Coconut Cupcakes and Flower Sugar Cookies

This past weekend I got to help host a baby shower for a good friend.  Everything turned out wonderfully.  I think the mommy-to-be felt showered with love and lots of pink and ruffles!

One of the ladies suggested a onesie making table.  I ordered some adorable iron-on appliques and bought onesies in various sizes.  When people were done they could pin them up on a clothesline.  Here is the Etsy shop I ordered them from, NanaBleu.

The space we used for the shower didn’t need much decoration, but I made these Martha Stewart tissue paper pom poms.  We hung a few and scattered the rest around the room.  Here is the link to the craft.  The instructions say to use 8 sheets of tissue, but I discovered that 10 made for a much fuller pom pom.  Use different widths of paper to create different sized pom poms.  Now that I know how to make them, I think I am going to use some in baby girls nursery!

For dessert I made strawberry cupcakes using the Sprinkles cupcake recipe that I also used to make this strawberry cake.  One batch of batter and frosting is the perfect amount for a dozen cupcakes.  If you’re not a generous froster, you will have some frosting left over.

These lemon coconut cupcakes were a bigger hit than I expected them to be.  I breathed a sigh of relief when someone said she loved them since it was the first time I’d tried the recipe.  I tinkered with the recipe a bit, which isn’t always a smart move the first time you make something.  Thankfully it was a good decision and they were delicious.

These flower cookies were party favors and turned out well.  I used a new sugar cookie recipe.  Big mistake.  The dough softened too much during the rolling and cutting which made getting them from board to cookie sheet a very frustrating task.  I think I might have muttered some not so nice language under my breath more than once.  On the bright side, the cookies tasted better than my usual sugar cookie.  I’m just not sure if the frustration is worth it.

Lemon Coconut Cupcakes

Adapted very little from Taste of Home

Makes 15 cupcakes

Ingredients

Lemon Coconut Cupcakes

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3 eggs, room temp
  • 3 teaspoons grated lemon zest
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sour cream, room temp
  • 1/2 cup sweetened flaked coconut

Lemon Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract
  • 4 teaspoons lemon juice
  • 2 1/2 to 3 cups confectioners’ sugar
  • 1 1/2 cups sweetened flaked coconut, toasted

Directions

Cupcakes

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
  2. Combine the flour, baking powder, baking soda and salt in a bowl; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Lemon Cream Cheese Frosting
  1. In the bowl of a stand mixer, beat the cream cheese and butter until fluffy.
  2. Beat in grated lemon peel, vanilla and lemon juice until combined.
  3. Gradually beat in confectioners’ sugar until smooth; stir in 1/4 cup coconut if desired.
  4. Frost cooled cupcakes; sprinkle with remaining coconut.