Mini Lemon-Coconut Cupcakes

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.