Mini Lemon-Coconut Cupcakes

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

Yield: 36 cupcakes (serving size: 1 cupcake)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 11g
  • Saturated fat: 5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 49g
  • Fiber: 1g
  • Cholesterol: 65mg
  • Iron: 1mg
  • Sodium: 153mg
  • Calcium: 28mg

Ingredients

  • Filling:
  • 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
  • Cupcakes:
  • 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
  • Frosting:
  • 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

Preparation

  1. 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. 2. To prepare cupcakes, preheat oven to 350°. Coat 36 miniature muffin cups with cooking spray.
  3. 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. 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. 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. 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. 7. Generously frost tops of cupcakes; sprinkle with coconut.
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