Mini Lemon-Coconut Cupcakes

Mini Lemon-Coconut CupcakesRecipe
Photo: Tina Rupp
Prep: 35 minutes Cook: 20 minutes. These tiny treats are all you need to satisfy your sweet tooth. This recipe uses Lemon-Cream Cheese Frosting
36 cupcakes (serving size: 1 cupcake)


+ Add To Shopping List
1/3 cup sugar
2 tablespoons cornstarch
1/3 cup warm water
1/4 cup orange juice
3 tablespoons lemon juice
1 teaspoon grated lemon rind
1 large egg yolk
Cooking spray
1 1/2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light coconut milk
2 large eggs
3 tablespoons canola oil
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut, toasted
2 tablespoons butter, softened
1/2 cup (4 ounces) Neufchâtel cheese
1 cup powdered sugar
1/2 teaspoon grated lemon rind
2 tablespoons light coconut milk


1. To prepare filling, combine sugar and cornstarch in a small saucepan. Stir in 1/3 cup water, orange juice, lemon juice, rind, and yolk. Bring to a boil; reduce heat and cook, stirring constantly, about 3 minutes or until very thick. Transfer to a bowl, and chill. (To chill quickly, place the bowl in the freezer and stir every couple of minutes until room temperature.)

2. To prepare cupcakes, preheat oven to 350°. Coat 36 miniature muffin cups with cooking spray.

3. Combine flour, sugar, baking powder, baking soda, and salt in a medium bowl. Add coconut milk, eggs, oil, and vanilla; beat with a mixer at low speed until smooth.

4. Spoon 2 teaspoons batter into each muffin cup. Add 1 teaspoon filling to center of each cup. Top with 1/2 teaspoon batter; spread over filling.

5. Bake at 350° for 15 minutes or until muffins spring back when touched lightly in center. Cool 5 minutes in pan; remove muffins from pan. Let cool completely before frosting.

6. To prepare frosting, beat butter and Neufchâtel cheese with a mixer at high speed until smooth. Add the sugar; beat well. Add rind and coconut milk; beat until smooth.

7. Generously frost tops of cupcakes; sprinkle with coconut.

Created date

December 2005

Nutritional Information

Calories 301
Fat 11 g
Satfat 5 g
Monofat 4 g
Polyfat 1 g
Protein 4 g
Carbohydrate 49 g
Fiber 1 g
Cholesterol 65 mg
Iron 1 mg
Sodium 153 mg
Calcium 28 mg