Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting24

Posted by chockylit in Coconut,Experimental Recipe,Herbs & Flowers,Vietnamese-Inspired (Sunday August 6, 2006 at 7:06 pm)

lemongrass cupcakes with lemongrass-coconut buttercream frosting
Having worked with lemongrass before, in Thai curries and soups, I knew I would have to coax the flavor out of these tough, little stalks. The key, I found, was to search out the freshest specimens possible and peel away the tough outer skin. The next step was to chop a whole stalk and steep in the liquid intended for the cupcakes.

The end result was deliciously sweet and moist with a subtle lemongrass flavor that paired well with the very coconuty frosting. But I have to be frank… when I tasted the batter it was really bringing back taste memories that I struggled to recall. When it finally hit me, I was almost disappointed. How could something as exotic as lemongrass remind me of the milk at the end of the bowl of fruity pebbles!

The baked cake lost its fruity pebble flavor, thankfully, and I was quite pleased with the cupcake overall.

Lemongrass Milk

1-1/2 cups milk, whole
1 stalk lemongrass

1. Bring milk and lemongrass to a gentle simmer for about three minutes.
2. Turn off heat and let cool until warm.
3. Transfer about half of the milk and most of the lemongrass solids into a blender and pulse for about 30 seconds.
4. Transfer everything back into the pan and let cool fully.

chopped lemongrass
chopped lemongrass

lemongrass milk
simmering lemongrass milk

Lemongrass Cupcakes
24 regular cupcakes / 350 degree oven

1 cup lemongrass milk (see recipe above)
1 teaspoon lemongrass, tender part only, chopped finely
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add chopped lemongrass to the lemongrass milk.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the lemongrass milk and beat until combined.
8. Repeat above, alternating flour and lemongrass milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 22-25 minutes until a cake tester comes out clean.

cooling cupcakes
cooling cupcakes

Lemongrass-Coconut Buttercream Frosting

1-1/2 sticks butter, room temperature
1/4 cup lemongrass milk (see recipe above)
1-1/2 cups grated fresh coconut
3 cups powdered sugar, sifted

1. Beat butter briefly, scrape bowl.
2. Add the sifted powdered sugar and lemongrass milk. Beat until smooth.
3. Add coconut and mix until combined.

1. Top cooled cupcakes with frosting.
[Optional] Chop unsalted peanuts with some kosher salt until fine. Sprinkle over cupcakes.


24 comments for Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting »

  1. They look lovely. Sadly I have adverse reactions to lemongrass so I will only admire these from a far.

    Comment by peabody — August 6, 2006 @ 7:37 pm

  2. The new site looks great – congrats on the move. And the lemongrass cupcakes sound delightful!

    Comment by Nic — August 6, 2006 @ 8:04 pm

  3. this looks wonderful. I was just recently thinking about what it would be like to bake with lemongrass as that, like you said, it is such a great flavour in curries and soups.
    Thanks for another beautiful post.

    Comment by jenjen — August 7, 2006 @ 3:59 am

  4. hi and congrats on your move =)
    i like the new site, and look forward to many many more lovely cupcake recipes!

    (hmm…means i gotta update the link to your blog on my blog’s linklist)

    Comment by MyMuzingz — August 7, 2006 @ 6:00 am

  5. Thanks, I hope the move isn’t too much of an inconvenience :) Hopefully I can figure out the redirect think which should help.

    Comment by chockylit — August 7, 2006 @ 7:59 am

  6. I have yet to try out your recipes but they look so interesting and tasty and your photography is fabulous!

    Comment by Danielle — August 7, 2006 @ 8:09 am

  7. Excellent idea. The taste = pebble milk made me laugh. I call iced coffee – cereal milk (as it tastes just like the milk at the end of the wheet-bix), but I love it all the same. :D

    Comment by Mirani — August 7, 2006 @ 8:16 am

  8. that’s funny, I once had some thai food that tasted exactly like fruit loops; must have been the lemongrass!

    Comment by sarah — August 7, 2006 @ 11:06 am

  9. Congrats on the new site! And those new cupcakes look divinely shibby!

    Comment by Garrett — August 7, 2006 @ 2:52 pm

  10. Congratulations on the new site! Good for you!

    Wow, another new cupcake; looks delicious! Where do you get all the inspiration? You already got so many great recipes! :)

    I’ve just started my own blog – TastingLife.
    I really hope you’ll check it out sometimes!

    Till then I’ll be waiting for a new, original, lovely cupcake! :)

    Comment by julia — August 8, 2006 @ 12:06 pm

  11. I love your website and recipes :) These do look marvellous, but since lemongrass isn’t a flavour I particularly like, I’ll just imagine that they taste as wonderful as they look :)

    Comment by Ellie — August 9, 2006 @ 1:28 am

  12. The new site looks great! Previously I just lurked but I came up out of the woodwork to say congratulations. I pretend I’m allergic to coconut because I just don’t like it, but these look really delicious! I love your experimental cupcake recipes, I didn’t know that baking could be so intriguingly flexible.

    Comment by elle — August 9, 2006 @ 2:31 pm

  13. lovely idea and I’m glad they turned out well. I love reading about your experimental cupcakes. Congrats on the new site, it looks wonderful!

    Comment by connie — August 9, 2006 @ 2:36 pm

  14. Very surprise eventhough I’m Thai, I had never thought to add lemongrass flavor to any cakes….. But I enjoy to drink lemongrass water….

    I’m looking forward to see more Thai herp on your cupcake!

    Comment by Tob — August 10, 2006 @ 2:27 am

  15. These are wonderful! I made them over the weekend and they were a huge hit with friends and co-workers!

    A question for you, though, did you keep the lemongrass solids (post-blender) in the milk? Mine seemed a little chunky, so I pushed them through a mesh strainer and tossed the big pieces that wouldn’t go through. I think next time I would chop it finer.

    mmm… fruity pebble milk!

    Comment by martha — August 14, 2006 @ 7:12 am

  16. These cupsckes look wonderful. Perfect for a brunch with the girls.

    Comment by Sylvie — August 16, 2006 @ 6:04 pm

  17. Hello Cheryl, I just wanted to tell you I am new to your blog and LOVE it. I wrote about it on my blog. I am looking forward to baking this weekend. Thank you for the motivation Clarice
    ps. both my father and I were born in SF

    Comment by clarice — August 24, 2006 @ 6:40 pm

  18. I’ll be making this for a lemony tea my herb group is doing in January. Lemon balm is national (U.S.) herb of the year but our group is celebrating ANY herb that has lemon flavor or scent. I’ve got the plant growing indoors right now and want to harvest. Looked everywhere for something appropriate for a tea made with lemongrass. Can’t wait to try.

    Comment by kate from dayton ohio — December 1, 2006 @ 9:42 pm

  19. New to the site, but I’m a pastry Chef near my home town in Michigan, and I love the creative idea of adding the lemongrass to cupcakes. I hope you don’t mind if i borrow the idea and try a lemongrass poundcake?

    Comment by Lisa — June 12, 2007 @ 10:23 am

  20. Hi! Where did you buy the cupcake papers? they look much nicer than traditional liners!

    Comment by Bonnie — January 25, 2008 @ 3:59 pm

  21. I think I almost died when I made these today. They are delicious.

    Comment by Lettie — April 9, 2008 @ 7:05 pm

  22. Hey! This looks really yummy! Unfortunately, I’m unsure of where to go to buy lemongrass…. I’ll try the oriental stores around here, but Iowa lacks many exotic produce, being landlocked… any ideas?

    Comment by Halori — March 23, 2011 @ 3:57 pm

  23. I made these last night and I have to say they are PHENOMENAL:


    Thanks for the recipe, I’ll be trying out some more of your great ideas soon :)

    Comment by Navaboo — May 28, 2011 @ 4:14 pm

  24. G’day! I was “inspired” by your Lemongrass Milk recipe and made Coconut, Hibiscus and Lemongrass Ice Cream the other day TRUE!
    Loved the simplicity and versatility too!

    Here’s a photo should you like to view! Thank you! Look forward to making more of your recipes in the future too!


    Comment by Joanne T Ferguson — February 21, 2013 @ 12:54 am

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