Coconut-Lemon Minis

coconut-cupcakes Recipe
Quentin Bacon
Makes 38 mini cupcakes (serving size: 1 mini cupcake)


+ Add To Shopping List
1 1/4 cups cake flour
1/2 cup all-purpose flour
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flaked sweetened coconut
1 teaspoon finely grated fresh lemon zest
2 tablespoons unsalted butter, melted
1/4 cup canola oil
1 cup low-fat buttermilk
1 large egg
1 large egg white
1/4 teaspoon coconut extract
1 cup toasted coconut flakes, for garnish


Prep: 30 Minutes
Cook: 15 Minutes

1. Preheat oven to 350°. Place 38 miniature muffin cup liners in miniature muffin tin.

2. Place flours in a bowl. Sift sugar, baking soda, and salt into bowl. Stir in coconut and lemon zest.

3. Whisk butter and oil. Add buttermilk and next 3 ingredients (through coconut extract), whisking until well-combined. Add dry ingredients to wet.

4. Divide batter evenly among liners, and bake in middle of oven about 15 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to wire rack to cool.

5. Frost cakes, and garnish with toasted coconut.

Created date

April 2010

Nutritional Information

Calories 142
Fat 6.5 g
Satfat 3.4 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 2.3 g
Carbohydrate 19.0 g
Fiber 0.5 g
Cholesterol 16 mg
Iron 0.6 mg
Sodium 96 mg
Calcium 25 mg